This is Jack’s steak sauce, which has caught rave reviews. It is very simple and easy to make. The idea to use bouillon paste rather than liquid bouillon was something we picked up from the chef in the hotel kitchen during our little cooking week in Burgundy. A jar keeps in the refrigerator for weeks and having it there conveniently at hand makes one find more uses for the bouillon.
- 1 Medium/Large shallot
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- 1/2 cup red wine
- 1 teaspoon “Better Than Bouillon” (Beef)
- 1 tablespoon of butter
- Slice shallot in thin slices and punch out into small rings.
- Heat oil in small sauce pan; add shallot rings and saute over low medium heat until soft – about 5 minutes (do not brown).
- Deglaze the pan with the vinegar. As vinegar evaporates, add wine and heat to boil, then quickly reduce to simmer and add bouillon.
- When the sauce is reduced by 50% (20-30 minutes), whip in butter and simmer 5 more minutes.
- Keep warm until poured over steaks (enough for two steaks).