Red Wine Reduction Sauce (serve with Cocoa-Rubbed Steak Kabobs)
- 1/4 cup shallots, minced
- 1/2 cup red wine
- 1/2 cup beef stock
- 2 tbsps butter
- 1 tbsp fresh rosemary, chopped
In a sauté pan over medium-high heat, add enough olive oil to coat the pan. Add the shallots and cook until translucent, about a 1-2 minutes.
Add the red wine and the stock and reduce by half, then add the butter and chopped rosemary.
Serve with Cocoa-Rubbed Steak Kabobs.