Red Wine & Shallot Sauce

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Serve over grilled steak
1/4 c chopped shallots or scallions
1 1/4 c Chatham Hill Cabernet Sauvignon
1 stick cold butter (1/2 cup)
1/4 –1 tsp of salt
2 T of finely chopped fresh parsley




- Combine the shallots and red wine in a saucepan. -Bring just to the boiling point. -Add the butter in chunks. -Stir until the butter is melted. -Add parsley. -Taste and salt if desired. -Spoon over steak slices. 
Recommended with Grilled Flank Steak and a bottle of Chatham Hill Cabernet Sauvignon or Trinity. Use your leftover sauce to top mashed potatoes or rice.