Categories: Sauces, Meats 
      Yield: 4 servings 
  
      4    To 6 med shallots 
      1    Clove garlic 
           Olive oil 
      2 tb Balsamic Vinegar 
      2 c  Good quality Burgundy Wine 
      4    Sprigs fresh Thyme 
      3 c  Reduced brown veal stock 
           Salt 
           Pepper 
      1 ts Or 2 unsalted butter 
           - optional 
  
  1. Peel and finely slice shallots. Peel garlic. 
   
  2. Saute shallots and garlic in a little hot oil over medium heat for 2 to 
     3 minutes. 
   
  3. Deglaze pan with balsamic vinegar and reduce until vinegar almost 
  disappears. Add wine and thyme. Bring to boil then simmer slowly until 
  shallots have absorbed all the wine. 
   
  4. Add veal stock, bring to boil and simmer slowly until reduced to a third 
  of its original volume. With a small ladle skim  off any scum that rises to 
  the top. Remove from heat, discard garlic and thyme. 
   
  5. Season to taste with salt and pepper. Serve with grilled beef or veal. 
  Sauce can be enriched by whisking in 1 or 2 teaspoons ( to taste ) of 
  unsalted butter. Makes 2 cups sauce or 4 to 6 servings. 
   This dish was published by Toronto Star Starweek, Mary McGrath's Chef's 
  Showcase in the issue of March 12-19, 1994 
   
   The recipe was requested by Al Malinauskas of Thornhill, Ontario who 
  writes: 
   
   "My wife and I celebrated our 25th wedding anniversary last summer at the 
  Pine Apple Inn & Bakehouse. (149 Main St., Unionville, Ontario (416) 
  940-6639) "The grilled Alberta steak was done to perfection and the 
  Burgundy Shallot Sauce with it was simply the best that I have ever 
  enjoyed" 
   
   Credit for the cooking goes to chef David Watt who apprenticed at The Ritz 
  Hotel in London, England, and then came home to work at Sansoucci in the 
  Sutton Place Hotel before opening The Pine Apple Inn in Unionville in 1991 
  with James Horner and Allan Bell. They describe the style of cooking here 
  as "a mixture of old and new". 
   
   Typed into Meal Master format by Eric Decker March 19, 1994. 
   
   Editor's note: For those of you who wonder what an Aberta steak is, I 
  encourage you to substutite a Texas steak if you can't get the Alberta 
  version [ real thing :-) ]. Both are mighty good snackin' 
   
   ps. Happy 25th Anniversary Al, I hope you and your sweetheart have another 
  25 or 50 together. 
   
   Posted by Eric to Fido Cooking Echo March 19, 1994 Internet Email: 
  eric.decker@canrem.com or Fido NetMail 1:229/15