Recipe - Quick Bordelaise

2 tablespoon Butter
2 tablespoon Flour
1 cup Beef broth
2 Shallots; finely chopped
One half cup Dry red wine
5 Crushed peppercorns
1 tablespoon Cold butter; cut in half
Salt and freshly ground
pepper
1 tablespoon Parsley; finely chopped

Start with a brown sauce: In a saucepan over medium heat, melt butter and
whisk flour, stirring so it does not burn.

After 1 minute slowly add the broth and whisk until smooth and thickened.
Place the shallots, wine and peppercorns in a another saucepan and heat
over high heat until the wine is almost evaporated by threefourths.

Add the brown sauce and bring to a boil. Strain, place back in the saucepan
and whisk in the cold butter and season with salt and pepper to taste.

Stir in the parsley.

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