Ruby Port Sauce

Directions

1. 1
   Melt 2 tablespoons of the butter in a medium saucepan set over medium heat.
2. 2
   Once the butter foams, toss in the shallots and garlic, and saute until soft and tender, about 3 or 4 minutes.
3. 3
   Pour the port and beef stock into the saucepan, and bring to a simmer.
4. 4
   Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce.
5. 5
   Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss.
6. 6
   Season to taste with salt and pepper.