The red wine sauce started as usual —  slice shallots into those cute little rings (don’t you love the way they fall apart into just the right size?); caramelize them in butter; add good (it doesn’t need to be great, just good) red wine, some beef stock (home-made preferred), a sprig of rosemary and a bit of sugar.   Just when you thought you were on your way to a standard wine reduction Continue reading →