1 cup red wine
1 tsp sugar
1 small shallot, sliced
1 stick (8 tablespoons) unsalted butter, at room temperature
Salt, to taste
Combine the red wine, sugar and shallot in a nonreactive saucepan. Boil until reduced to about 1 tablespoon. Strain into a bowl and let cool.
Using a fork, mash butter into wine reduction. Mix until all wine is absorbed. Season with salt to taste. Add 1 or 2 tablespoons to steak just before serving.
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