INSTRUCTIONS
- Oil in pan, heat
- Add shallots, stir frequently
- Add rosemary and Garlic
- Add balsamic, reduce to a syrupy texture
- Add red wine, reduce by half
- Add salt and pepper
- Add butter, stir in
- Serve
INGREDIENTS
- 2 thinly sliced shallots
- Canola oil
- Sprig of fresh rosemary
- 2-3 whole garlic cloves
- 1.5 cups beef or chicken stock
- ¼ cup Balsamic vinegar
- 1.5 cups red wine
- Butter
