On special occasions we often go to an excellent (destination dining) restaurant, Andrew's At The Westbrook, about 30 miles from our house. I always order the Herbed Cheese Filet with Red Wine/Shallot Sauce because it is heavenly! I have never tried any other main course there because I love it so much! I always recommend it to anyone who goes with us as "must try" because it is absolutely delicious! I have wanted to find a recipe that captures the taste of the sauce. Yesterday I found one that came very close in the sauce recipe for Roast Beef Tenderloin with Red Wine Sauce.
Here's the original recipe:
Red Wine Sauce
8 tablespoons unsalted butter, divided
¾ cup finely chopped shallots, from 2-3 large shallots
1¼ cups red wine
3 cups beef broth
6 fresh thyme sprigs
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 teaspoon sugar
2 tablespoons all-purpose flour
Melt 5 tablespoons of the butter in a medium saucepan. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Add the wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
While the liquid is reducing, place the remaining 3 tablespoons of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)