Ingredients:
4 tablespoons unsalted butter
2 tablespoons finely-minced shallots
2/3 cup rich brown sauce demi-glace ( homemade or prepared)
1/4 cup dry red wine
1 ounce fresh black truffles, brushed and shaved thin
salt & freshly ground black pepper
Directions:
In a heavy saucepan melt 3 tablespoons of the butter over medium heat.
When bubbly add shallots and saute 3 minutes.
Add brown sauce, red wine and truffle.
Bring to a slow simmer and cook, occasionally swirling pan, until sauce reduces in half.
Remove from heat, swirl in remaining tablespoon butter and season to taste with salt and pepper.
Serve immediately with squab, lamb, beef or veal.
Servings: 4
Time preparation: 5 min.
Time total: 10 min.