1/2 cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
1-2 tablespoons unsalted butter
Salt and pepper
Methods/Steps
After you have removed a beef or veal roast from the roasting pan, skim off and discard any fat from the top of the pan juices. Set the pan over 2 stove burners and add the stock and wine, stirring to scrape up any browned bits.
Bring the mixture to a boil over medium-high heat and continue cooking until it is reduced to about half its original volume.
Whisk in the butter and season to taste with salt and pepper.
