Pinot Noir Butter Sauce
Sauces and Condiments - Beef Steak and Roast Sauce

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This sauce is heavenly on a steak.

Check out Linda's Butters, Condiments, Sauces, Relish & Jelly Recipes for more great ideas.

Pinot Noir Butter Sauce

2 tablespoons finely minced shallots
1/2 cup pinot noir, or other dry red wine
1 teaspoon black peppercorns
2 sticks cold unsalted butter, cut into pieces
Salt

In a medium saucepan, combine the shallots, wine, and peppercorns; bring just to a boil. Reduce the heat to medium-low and simmer until reduced in volume by 1/2, about 2 minutes.

Whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking.
 
Strain into a clean container and use immediately.
 
Makes 1 cup.