4 Shallots peeled and roasted or caramelized
2 Cups Veal Stock
¼ Cup Red Wine
Salt and Pepper to taste
3 Tbsp. Butter

Procedure:
In a small saucepan reduce the wine and stock with the roasted shallots until desired consistency. Remove from heat and season to taste and whisk in the butter.

Serve with:
Hearst Ranch Filet Mignon - Farmer's Market Vegetable Risotto & Roasted Shallot Demi Glace