French bordelaise ("fake or quick)

Either way you look at it, the classic sauce is amazing and Un replaceable. Unfortunately, the classic takes about 4 days from start to finish and costs several hundred dollars to make proper. Wine, butter, veal bones shallots, reductions, it goes on forever. Bone marrow, demi-glace, you get the idea. I saw this the other day and reminded me of something I saw several seasons ago where the "chef" was using beets to make something similar in his mind. Here's what he was doing, (or attempting to do...) I'm going to try it out and see what it's like compared to the real deal. I don't see it being close or even how it could be so let's see... Balsamic "Bordelaise" : (makes 1/3 cup) Melt 1TB butter in a skillet or pan you just fried your meat in. Or for a clear sauce use a clean heavy bottomed pan. Cook 1 chopped shallot and 1 small beet until soft. Add 3TB each Balsamic, and water. 1tsp soy sauce with salt and pepper. Cook until thickened. Remove from heat and wisk in 4th fresh butter. Make sure it's cold fresh good quality butter, unsalted Strain and season. You may finish with some fresh herbs, thyme or similar but only just before serving.