Mushroom & Red Wine Reduction Sauce

2 tablespoons butter

1¼ cups mushrooms, sliced

¼ cup shallots, minced

½ cup red wine

½ cup beef stock

salt and pepper to taste

In a small skillet, melt butter over medium heat. Add mushrooms and shallots to pan; sauté for 3 minutes. Add wine and beef stock; bring to a boil. Reduce heat and simmer until wine sauce is reduced by half. Season with salt and pepper. Serve over steak.

Yield: 2 servings

Recipe adapted from blog chefs