1/3 cup finely chopped shallots 1 1/2 cups Merlot or other dry red wine 1 1/2 cups low-salt beef broth 1 teaspoon butter 3 tablespoons chopped fresh parsley 1/4 teaspoon kosher salt
To prepare sauce, heat pan coated with cooking spray over medium-high heat. Add shallots; sauté 3 minutes or until tender. Stir in wine. Bring to a boil; cook until reduced to 3/4 cup (about 4 minutes). Stir in broth; cook until reduced to 1 1/4 cups (about 6 minutes). Add butter, stirring until melted. Stir in parsley and 1/4 teaspoon salt - Updated: November 30, 2007
