This is gorgeous and easy peasy:
Serves 2
15g butter
2 large cloves garlic finely chopped
3 tablespoons of shallots, finely chopped (approx 2 shallots - half an onion will do if yoiu don't have shallots)
100ml red wine
50ml beef stock
salt & ground black pepper to taste
Heat the butter in a heavy-based frying pan until the foam subsides
Add the garlic & shallots and cook, stirring, for 3 mins or until shallots go transparent.
Add wine, stock and seasoning and bring to the boil, scraping up any stuck/brown bits from the bottom of the pan. Lower the heat and simmer for 3 minutes.
OR for a more tangy, creamy sauce...
Serves 2
15g butter
1 large shallot, finely chopped
100ml red wine
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
1 tablespoon worcester sauce
1 beef bouillon cube
50ml double cream
Heat the butter in a heavy-based frying pan until the foam subsides
Add the shallots and cook for 1 min til barely golden
Add wine, vinegar, sauces and bouillon cube, bring to boil, lower the heat, simmer for 5 minutes
Add the double cream and cook over a medium heat, stirring occasionally for 2 minutes (do not allow to boil).
Both courtesy of Dr Atkins' Quick n' Easy Cookbook - both yumtious!