Red Wine Gravy

This sauce makes its way to my table a LOT. I make this when I grill a steak or roast beef tenderloin. The smell of butter and thyme cooking in a sauce pan may be one of my most favorite kitchen aromas.

The sauce is sumptuous on mashed potatoes and other side dishes you prepare to go along with beef.

Red Wine Gravy

4 Tablespoons of unsalted butter
2 Tablespoons of shallots, diced small
1 1/2 Teaspoons thyme, chopped
2 Tablespoons of flour
1 1/2 Cup dry red wine
1 1/2 Cup beef broth
1 Tablespoon dark brown sugar
1 Tablespoon tomato paste
Salt and Pepper

Heat 1 tablespoon of butter in a sauce pan and add flour. When flour is incorporated add shallots and thyme; sauté 3 minutes or until tender. Add wine, brown sugar and broth and bring to a boil, then reduce to simmer. Cook until wine mixture is reduced by half (about 20 minutes). When done, sauce should be thick enough to coat the back of a spoon. Stir in tomato paste and, add remaining butter to finish the sauce and serve. Sauce can be made a day ahead.