I have tried making a red wine pan sauce twice now and am not getting the results that I want.
The first time I know what I did wrong (too much wine and stock) and so I had to use some starch to thicken with killed the color and muted the taste. And by the time I was done the meat was cold.
The second time I followed the instruction to the "T" and found that it was still not thickening up like I would really expect. I also found that reducing the 1/2 cup wine and 1 cup stock was taking too long and the meat was again cooling, even when placed in the proper tin foil tent. I believe that I did use too much butter in order to increase the consistency, but that also took away from the flavor and color that the wine and stock give.
How long should it take to make the pan sauce? Any other tip or hints? I would really like to master this skill.