Beurre Rouge (red wine butter sauce)

In saucepan: whisk together shallots, thyme, rosemary, peppercorns, water, port, gelatin. Boil for 6-8 minutes until reduced by half.

Strain; pushing all liquid through. Return strained liquid to high heat, reduce to syrupy (nappé trail).

Over lowest heat, whisk in cold butter a few cubes at a time to a glossy, velvety emulsion and leaves a lazy trail on spoon.

Serve immediately over seared steak, salmon, halibut, pork, or duck.