### Human:available ingredients:-['red wine', 'freshly ground black pepper', 'black pepper', 'shallots', 'ground black pepper'].food category:-side-dish.cooking time:-45 mins.### Assistant: Certainly! Here's a delicious recipe for: [📗 How to Make Bordelaise Sauce] [🍚 INGREDIENTS]:- 1 teaspoon butter ; 4 large shallots, peeled and sliced ; 1 pinch salt ; 1 cup red wine ; 2 cups veal stock ;   salt and freshly ground black pepper to taste[😋 DIRECTIONS]: -  Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.
<s>[INST]<<SYS>>You will generate one cooking recipe from available ingredients,with given food category and cooking time,. List all necessary ingredients and give detailed steps. <</SYS>> available ingredients:-['red wine', 'freshly ground black pepper', 'black pepper', 'shallots', 'ground black pepper'].food category:-side-dish.cooking time:-45 mins. [/INST] Certainly! Here's a delicious recipe for: [📗 How to Make Bordelaise Sauce] [🍚 INGREDIENTS]:- 1 teaspoon butter ; 4 large shallots, peeled and sliced ; 1 pinch salt ; 1 cup red wine ; 2 cups veal stock ;   salt and freshly ground black pepper to taste[😋 DIRECTIONS]: -  Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer. Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes. Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper. </s>