A good sauce for any beef dish.

Ingredients:

• 4 tablespoons (1/2 stick) chilled unsalted butter, divided
• 1/4 cup finely chopped shallots
• 3 tablespoons Cognac or brandy
• 1 fresh rosemary sprig
• 1 teaspoon coarsely cracked black pepper
• 1 cup ruby or tawny Port
• 2 c Simple Homemade Beef Stock—buy it (sheesh!)

Directions:

1. Melt 2 tablespoons butter in large saucepan over medium-low heat.
2. Add shallots; sauté until soft, 3 minutes.
3. Add Cognac, rosemary, and 1 teaspoon cracked pepper and cook until liquid evaporates, 1 minute.
4. Add Port; bring to simmer.
5. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes.
6. Strain into medium saucepan, pressing on solids to extract as much liquid as possible.
7. Discard solids in strainer.

DO AHEAD: Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill. 

• Bring sauce to boil; whisk in remaining 2 tablespoons butter.
• Season sauce to taste with salt and pepper.

Serves: 1 1/2 cups

Source:  Unknown – VPWL Gourmet committee did not include in the handout.