Ingredients

1 Large shallot

½ Cup red wine

¾ Cup low-sodium chicken broth

2 Teaspoons brown sugar

3 Tablespoons unsalted butter

1 Teaspoon minced fresh thyme leaves

table salt

ground black pepper

Preparation

Prepare Ingredients

  1. Mince 1 large shallot to yield 4 tablespoons.
  2. Cut 3 tablespoons butter into 3 pieces and chill in refrigerator.
  3. Mince thyme to obtain 1 teaspoon. Cook Shallot
  4. Pour off all but 2 teaspoons fat from skillet used to cook steaks or chops (do not clean skillet).
  5. Add shallot and cook over medium-high heat, stirring frequently, until softened, about 2 minutes. Deglaze Pan
  6. Stir in ½ cup red wine, ¾ cup chicken broth, and 2 teaspoons brown sugar.
  7. Scrape up browned bits on pan bottom with wooden spoon. Reduce Sauce
  8. Simmer until liquid is reduced to 1/3 cup, 4 to 6 minutes.
  9. Stir in any accumulated meat juices. Finish Sauce
  10. Remove pan from heat.
  11. Whisk in butter, one piece at a time, until melted and sauce is thickened and glossy.
  12. Add thyme and season with salt and pepper to taste.
  13. Spoon sauce over steaks or chops and serve immediately.