Basic Red Wine Sauce for Red Meats

Preheat oven to 375 F. In an oven-safe dish, toss shallots and oil to coat. Season with salt and pepper. Put dish into the oven. Roast until shallots are brown, stirring occasionally, about 30 minutes.

In a large saucepan over medium heat, combine beef broth and red wine (port). Bring to a boil. Cook over high heat until volume is reduced by half, about 30 minutes. Whisk in tomato paste and set aside while your meat of choice is cooking.

Once your meat is cooked, put the pot of sauce back on the stove. Bring the sauce up to a simmer.

In a small dish, mix together half the butter and all of the flour to form a smooth paste. Whisk into the broth mixture and simmer until sauce thickens. Once the sauce is thick, whisk in the remaining butter and stir in the shallots.

Serve sauce over the meat and enjoy.