Prep 20 mins
Cook 1 hr 30 mins
This sauce is excellent poured over any kind of roasted meats, or even pasta. It's rather rich, but delicious. To save time, you may skip roasting the shallots and simply saute them, but the roasting enhances the flavor.
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 teaspoons rosemary
- 1 cup chicken stock or 1 cup vegetable stock
- 1⁄4 cup onion (finely chopped)
- 3 large shallots
- 1⁄2 cup red wine
- 1⁄4 cup balsamic vinegar
- 10 peppercorns
- Preheat oven to 350. Drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish. Roast for 30 minutes at this temperature.
- Increase oven temperature to 400 and roast for an additional twenty minutes. Remove from oven and allow to cool.
- Melt butter in a saucepan and saute onion and remaining rosemary until soft.
- Add red wine and cook on a low boil, allowing liquid to reduce, about eight minutes.
- Add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
- Slice roasted shallots and add to sauce. Add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens.
- Pour over roasted meats or pasta.
I served this with filet mignon to rave reviews. I was short on time, so I sauteed the shallots, and it still came out great. Next time I'll definitely roast them though. I can imagine it's even better!