2 Cups Cabernet Sauvignon
3 Shallot (minced)
4 Cups Demi glace
2T Cracked Black Pepper
2T Heavy cream
1. Sauté shallots in butter, add cabernet and reduce by half.
2. Add demi-glace and reduce by a third.
3. Add sugar, black pepper, and heavy cream; strain and serve.