Red Wine Pan Sauce

Makes 8 servings of approximately 1/8 cup each.

2 tablespoon butter
2 tablespoon all-purpose flour
1/2 cup red wine
1 small shallot, minced
1 cup beef broth
1 teaspoon dried tarragon
1/2 tablespoon tomato paste

1.  Pour juices and fat from pan and place pan over medium heat.
2.  Add butter to pan and whisk in flour.
3.  Add wine and shallot and bring to a boil, whisking to get up brown bits.
4.  Add broth and tarragon and return to a boil.
5.  Stir in tomato paste and accumulated meat juices (only juices-no fat) (up to ½ cup) and boil for 5 minutes.

Nutritional Information
Calories 60; Carbohydrate 2.9g; Fat 3g; Protein 0.9g; Fiber 0.2g.


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