Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
4 servings (serving size: 2 tablespoons)

You can turn this into a pan sauce for steak by removing the cooked steak from the pan, adding the stock to the pan and scraping to loosen browned bits, then proceeding with the recipe as follows. The deglazed bits add wonderful depth of flavor to the sauce.

How to Make It

Step 1

Place Roasted Chicken Stock in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 20 minutes). Place stock in a bowl; keep warm.

Step 2

Combine wine and next 3 ingredients (through thyme) in pan over medium-high heat; bring to a boil. Cook until reduced to 1/3 cup (about 8 minutes). Stir in reserved stock; return mixture to a boil. Cook until reduced to 2/3 cup (about 7 minutes). Strain mixture through a sieve over a bowl; discard solids. Stir in butter, 1 teaspoon at a time, stirring until butter melts. Stir in salt and pepper.

Ratings & Reviews

SkinnyJaime's Review

SkinnyJaime
May 19, 2011
Delicious and easy. I used the boxed low sodium chicken stock for ease. While the broth was reducing, in a seperate pan i sauteed 10oz sliced button mushrooms in tbsp of oilive oil and 1 tbsp of butter and let them cook down. I also didn't reduce the red wine sauce all the way becuase I wanted a more runny sauce and i did not strain the shallots out due to laziness. Since the sauce was loose, I added in the cooked mushrooms, and the steaks and let the takes get hot again. Then i served this with a side a mashed potatoes. Delicious!