Horseradish and Red Wine Sauce

  • 6 oz (1 container) Stock Options Beef Demi-Glacé
  • 10 oz red wine
  • 3 cloves garlic, minced
  • 2 tsp fresh parsley, chopped
  • 2 tsp pure horseradish
  • 6 oz heavy cream
  • salt and pepper
  • 4 tbsp olive oil

Heat oil in a saucepan to medium, add garlic and sauté to light brown
(23 minutes). Stir in horseradish, red wine, and Stock Options Beef Demi-Glacé and bring to a boil, then reduce heat and simmer for 5 minutes. Add cream and cook at simmer for 3 minutes.

Stir in parsley, add salt and pepper to taste.