- 1 cup red wine
- 2 tablespoons cold butter, cut up
- Coarse salt
- 1. Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
- 2. Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.