Adidas Love September 9, 2017 at 4:35 pm It seems bit strange to me to put chicken stock in a red wine sauce to be served with a steak! Chicken stock is best added to dishes complementing white meats like chicken and fish. Red wine accompanies red meat dishes, and thus beef stock should have been suggested in this case. Also, the garlic and shallots were left to burn… it's fine to add the red wine when the aromatics are just translucent. They are going to cook further for the 10 minutes it takes to reduce the sauce. If they are already fully cooked when you add the wine, they will not only discolor the sauce and make it look and smell burnt but they will also TASTE bitter.