1 tablesoon oil
2 garlic cloves, finely chopped
3/4 cup dry red wine
1/4 cup water
1 1/2 teaspoons soy sauce
3 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon chopped flat-leaf parsley
Make your red wine sauce in the same pan that you’ve just cooked your meat in, adding flavour to the sauce by de-glazing the pan.
Cook your meat and then remove the cuts to a plate to rest while you make the sauce.
Pour off any excess fat from the pan, then sauté the garlic in 1 tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits from cooking the meat, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over your meat.