less than 30 mins
10 to 30 mins
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Melt half the butter in a small saucepan over a medium heat and add the shallot. Cook for two minutes, or until softened.
Add the red wine and chicken stock. Turn up the heat and boil rapidly for five minutes, until the liquid volume has reduced by half.
Season, to taste, with salt and freshly ground black pepper and serve warm with steak or other cooked red meat.