MAKES 1 CUP
2 |
tablespoons unsalted butter, plus 4 tablespoons cut into 4 pieces and chilled |
2 |
shallots, minced |
1 |
tablespoon tomato paste |
2 |
teaspoons sugar |
3 |
garlic cloves, minced |
2 |
cups beef broth |
1 |
cup red wine |
¼ |
cup orange juice |
2 |
tablespoons balsamic vinegar |
1 |
tablespoon Worcestershire sauce |
1 |
sprig fresh thyme |
Salt and pepper |
1. Melt 2 tablespoons butter in medium saucepan over medium-high heat. Add shallots, tomato paste, and sugar; cook, stirring frequently, until deep brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add broth, wine, orange juice, vinegar, Worcestershire, and thyme sprig, scraping up any browned bits. Bring to simmer and cook until reduced to 1 cup, 35 to 40 minutes.
2. Strain sauce through fine-mesh strainer and return to saucepan. Return saucepan to medium heat and whisk in remaining 4 tablespoons butter, 1 piece at a time. Season with salt and pepper to taste.