Cabernet Reduction Sauce
1 bottle Harris Ranch Cabernet wine
2 sprigs rosemary
1 shallot, sliced
3 garlic cloves, minced
1/2 tsp. black peppercorn
2 tbsp. olive oil
4 cups demi-glace
4 tbsp. unsalted butter, cold
Preparation:
Lightly sauté shallots, garlic, rosemary, and peppercorn. Let a glaze build up on the bottom of the pan and then pour wine into pan. Let wine reduce to a syrup and add demi-glace. Reduce by one third and remove from heat. Strain sauce discarding solids. Whip in cold butter. Adjust seasoning. Serves 4 to 6.