Ingredients:

  • 2 tbsp unsalted butter
  • 1 cup dry red wine
  • 1 cup beef stock
  • 1 tsp balsamic vinegar
  • 1 tbsp cold unsalted butter, cubed
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Melt 2 tbsp of butter over medium heat.
  2. Pour in the red wine, scraping the bottom of the pan. Increase heat to medium-high and simmer until the liquid has reduced by half (about 5–7 minutes).
  3. Stir in the beef stock and balsamic vinegar. Lower heat to medium and simmer for 5–8 minutes until the sauce coats the back of a spoon.
  4. Remove the pan from heat. Whisk in the cold, cubed butter one piece at a time until fully incorporated.
  5. Season with salt and black pepper. Optionally, pour through a fine-mesh strainer before serving.