Ingredients20 m servings 152 cals
- Heat olive oil in a small saucepan over medium heat. Cook shallot in hot oil until golden brown, about 5 minutes.
- Pour wine into saucepan; cook, stirring regularly, until reduced in volume by half, 3 to 4 minutes.
- Stir beef broth with the wine. Reduce heat to medium-low and cook at a simmer until slightly reduced, about 5 minutes. Stir butter and Italian seasoning into the sauce; cook until butter is completely melted, 2 to 3 minutes. Season with salt.
- Cook's Note:
- Any dry red wine will work, but I use pinot noir.
Per Serving: 152 calories; 9.9 g fat; 4.4 g carbohydrates; 1.2 g protein; 8 mg cholesterol; 319 mg sodium. Full nutrition
ReviewsRead all reviews 3
This was FANTASTIC!!!! It's great just as the recipe reads but tonite I added some brown clamshell mushrooms to the wine reduction and used chicken stock and served over chicken thighs. Wholly y...
I was worried for so few ingredients that this was not going to taste that good. Myself and my guest really enjoyed this. Definitely will make again.