4 tablespoons of butter (divided)
1/4 cup finely chopped shallots
1 cup red wine
1 cup beef broth plus a few tablespoons of dripping from the beef
1 tablespoon of flour
1/2 teaspoon freshly ground black pepper.
Heat the 1 tablespoon of butter in a medium saucepan, add the shallots and cook on a low to medium heat for 2 minutes or until the shallots are translucent. Add the red wine and bring to the boil and turn to simmer for 4 minutes. The liquid will be reduced slightly before you add the beef broth and dripping. Simmer for 8 to 10 minutes to reduce further. To thicken add the flour and 3 tablespoons of butter and mix until smooth and blended then add to the sauce. When smooth add the pepper and serve the sauce with the beef. It is great with roasts and even steaks.