Nothing complements beef like a red wine reduction sauce. Experiment with variations to personalize your sauce.

1/2 cup instant demi-glace
1-1.25 cups red wine
2 TBS butter, separated
3-6 shallots, minced

Prepare 1/2 cup demi-glace according to package directions. In another pan, sautsé shallots slowly in 1 TBS butter until soft. Add red wine and simmer to reduce by half. Stir in demi-glace, simmer to heat through, taste and adjust. Remove from flame, melt in remaining butter and serve. Can be re-heated.