Yield: 4 servings
|1 cup||Beef broth|
|2||Shallots; finely chopped|
|½ cup||Dry red wine|
|1 tablespoon||Cold butter; cut in half|
|Salt and freshly ground pepper|
|1 tablespoon||Parsley; finely chopped|
Start with a brown sauce: In a saucepan over medium heat, melt butter and whisk flour, stirring so it does not burn.
After 1 minute slowly add the broth and whisk until smooth and thickened.
Place the shallots, wine and peppercorns in a another saucepan and heat over high heat until the wine is almost evaporated by three-fourths.
Add the brown sauce and bring to a boil. Strain, place back in the saucepan and whisk in the cold butter and season with salt and pepper to taste.
Stir in the parsley.
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