Red Wine Sauce
rec.food.cooking/Miriam Podcameni Posvolsky, Rio de Janeiro/1998

Excellent on any meat. Some blueberries or cranberries added to this sauce make it even more elegant.

1/2 cup dry red wine (I've used Almaden Cabernet Sauvignon)
1/2 cup dry Madeira or Port wine
1 shallot, chopped
3 tablespoons demi-glace
2 tablespoons butter
2 tablespoons flour
3 tablespoons balsamic vinegar
salt and pepper to taste

Reduce wines and sallots to half over medium heat.

Make a roux in the same pan where meat or chicken has been cooked.

Stir in strained wine reduction.

Stir in demi-glace and seasonings. Cook 5 minutes over medium heat.

Stir in balsamic vinegar. Bring to a boil and pour over beef or chicken.