Red wine sauce for meat

Step 1: We begin by making our red wine sauce. To do this, add 60 g of butter to a saucepan and melt it, then add the shallots and cook until golden brown. Next, add the peppercorns and cook for 1 minute, then add the red wine and cook until the sauce has reduced by half. Once the red wine sauce has reduced, strain it through a sieve (keeping only the liquid) and set aside.

Step 2: While the red wine sauce reduces, the next step is to prepare a roux. To do this, add the remaining 90 g of butter to a saucepan and let it melt. then add the flour and stir continuously with a whisk. Cook for 8 minutes or until the roux turns a golden brown color, as shown in the video (during the 8 minutes, stir the mixture continuously and gently so that it does not separate). Once the roux has a golden brown color, remove it from the heat, pour it into a bowl, and let it cool completely until it takes on a solid texture.

Step 3: In another pot, add the beef broth or dark stock and, once it begins to boil, add 2 tablespoons of the roux and stir until it dissolves completely. Then add the red wine sauce you made earlier and stir. Finally, add a little salt and pepper and let it cook until the sauce thickens slightly (if you want the sauce to be much thicker, add a little more roux). Remove from the heat and your delicious red wine sauce is ready. Enjoy!