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Red Wine Reduction
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| 1 T | olive oil |
| 2 small | shallots, chopped |
| 1 sprig | fresh rosemary |
| Salt | |
| pepper | |
| 2 C | red wine |
| 1 1/2 C | beef broth |
| 2 T | unsalted butter at room temp |
| 1 T | flour |
Heat oil in skillet over med-high heat. Add shallots, rosemary, 1/2 t salt, and 1/4 t pepper. Cook, stirring occasionally until tender,2-3 mins.
Add wine and cook over med-high heat until syrupy, 15-20 mins. Add the broth and cooked until reduced to 1/4 C, 15-20 mins more.
Meanwhile in small bowl mash flour and butter together with a fork. Reduce heat to med and add butter mixture to the skillet. Cook, stirring until thickened about 1 min. Strain thru mesh sieve.
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