Red Wine Sauce

• 2 Tbs. unsalted butter
• 1 Tbs. olive oil or canola oil
• 4 oz. cremini mushrooms, thinly sliced (1-3/4 cup)
• 1/4 cup thinly sliced shallot (1 medium)
• 1/4 tsp. granulated sugar
• Kosher salt
• 3 large sprigs fresh thyme
• 1 tsp. cracked black peppercorns
• 1 750-ml bottle dry, hearty red wine,such as Shiraz or Zinfandel
• 2 cups lower-salt beef broth
• 1 Tbs. all-purpose flour
• Freshly ground black pepper

1. Melt 1 Tbs. of the butter and the oil in a 10-inch skillet over medium heat. Add the mushrooms, shallot, sugar, and 1/4 tsp. salt. Cook, stirring often, until soft and beginning to brown, about 6 minutes. Add the thyme, peppercorns, and half of the wine. Simmer briskly until the wine reduces and just covers the solids, 10 to 15 minutes. Add the remaining wine and reduce again until the wine just covers the solids, 10 to 12 minutes more. Add the beef broth and simmer until reduced by half, about 15 minutes. Strain through a fine sieve set over a 1-quart measuring cup, pressing lightly on the solids. If you have more than 1-1/2 cups liquid, return the sauce to the pan and simmer until reduced to 1-1/2 cups
2. Melt the remaining 1 Tbs. butter in a 1-quart saucepan over low heat. Whisk in the flour and cook, whisking often, until smooth and light beige in color, about 1 minute. Slowly add the wine reduction, whisking constantly. Bring to a simmer and cook, whisking often, until slightly thickened, about 3 minutes. Season to taste with salt and pepper.

butter, olive oil, cremini mushrooms, shallot, granulated sugar, kosher salt, thyme, cracked black, lowersalt beef broth, flour, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/red-wine-sauce-53006991 (may not work)