La Rouge Steak Sauce

Place a heavy-bottomed, 10-inch skillet over medium-high heat until hot. Add olive oil and heat until it shimmers. Add shallots and sugar. Cook, stirring frequently, until the shallots are softened, and the sugar is melted, about 45 seconds. Increase heat to high, then add wine and bring to a boil.

Reduce wine until it coats the back of a spoon. At this point, season with salt and pepper. You can serve La Rouge sauce as is, or transform it into a beurre rouge with butter. Remove La Rouge sauce from the heat before whisking in the butter. Serve immediately. Note: Removing the sauce from the stove before you add butter is essential; otherwise, the oil in the butter will separate, and you will end up with an oily mess. Makes enough for two 8-ounce steaks.