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Think of marmalade as a sauce that can be spooned, (just like a jam).  The red wine balances the beautiful sweet flavor of caramelized shallots and the result is delightful


  • 2 tbsp. unsalted butter
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. brown sugar
  • 2 cups shallots, peeled and cut into 1/8 inch slices
  • 2 cups red wine
  • 1 tbsp. chopped fresh thyme
  • Salt and pepper

This recipe will yield 4 heaping tablespoons of sauce. The marmalade can be served warm or cold.

To assemble

  1. On medium high heat, melt butter with the oil and sugar.
  2. Add shallots and caramelize for 10 minutes.
  3. Add the wine and turn heat down to simmer.
  4. Simmer until liquid is reduced to ¼ of its original amount.
  5. Remove from heat, and stir in the thyme.
  6. Add salt and pepper to taste.  If steaks have been seasoned with a rub, you may not need additional salt and pepper.
  7. Spoon over cooked steaks.