Show #410

Recipe By: ©2000 eric villegas
Serving Size: 0

Ingredients:

1 tablespoon unsalted "sweet" butter, plus 2 tablespoons
3 tablespoons beet sugar, preferably from Michigan
3 tablespoons shallots, minced
1/2 cup red wine vinegar
1/2 cup red wine, dry, preferably from Michigan
1 teaspoon aji pepper, or similar
3 tablespoons maple syrup, preferably from Michigan
3 ounces espresso, brewed

Directions:

Place a heavy bottom non-reactive saucepan over medium heat. Add 1 tablespoon of the butter and follow with the shallots. After 3 to 5 minutes the shallots should be soft and translucent, add the beet sugar, maple syrup, vinegar, and red wine.

Turn the heat down to medium low, and let simmer until the mixture begins to reduce and achieves a light syrup like consistency. Add the espresso and simmer for five more minutes.

When the mixture is thick whisk in the remaining butter and strain.

Serve warm over the wood roasted tenderloin steak.