We have made this twice now and it's a real keeper. The first time we cooked the burgundy sauce on high enough to reduce it by about half and the second was more a slow simmer. The recipe didn't say either way. When it wasn't reduced, it had a more tart, wine, taste and was runny instead of more gravy like in texture. The recipe wasn't near as good as when the sauce was reduced by about half. My opinion, reduce the sauce by at least half.