Rich, flavorful and a perfect pairing to beef, lamb and pork. And, it only takes 10 minutes and 

Red Wine Pan Sauce

Sear and cook beef, lamb or pork steaks or chops in a 10-in. stainless-steel skillet; remove from skillet. Pour off drippings, reserving brown bits in skillet. Add oil and shallots; cook and stir over medium heat for 30 to 60 seconds or until soften.

Remove skillet from heat; add wine. Return skillet to heat. Scrape brown bits from bottom of skillet with a metal spatula. Simmer over medium-high heat for 2 to 3 minutes or until wine is almost evaporated.

Add beef stock to skillet; simmer over medium-high heat for 4 to 5 minutes or until stock is reduced to about 1/3 cup. (Tilt the skillet occasionally to estimate the amount of liquid in skillet).

Remove skillet from heat. Whisk in butter to give sauce a velvety texture and sheen. Whisk in balsamic vinegar. Drizzle sauce over meat.