1 1/2 Tbs. unsalted butter
2 shallots, chopped
1 Tbs. freshly cracked pepper
1 bay leaf
6 to 8 fresh thyme sprigs
1 bottle (375ml) Cabernet Sauvignon (about 1 1/3 cups)
2 cups unsalted veal or beef stock
3 Tbs. unsalted butter
In a 3-quart saucepan over medium heat, melt the butter.
Add the shallots and sauté, stirring occasionally, until tender and lightly golden, 6 to 8 minutes. Add the pepper, bay leaf and thyme and stir to mix.
Add the wine, bring to a boil and cook, stirring occasionally, until the liquid is reduced to 1/2 cup, 15 to 20 minutes.
Add the stock and bring to a simmer, skimming off any excess fat, and cook for 15 minutes.
Strain the sauce through a fine-mesh sieve into a clean saucepan and keep warm over very low heat.
If making it ahead, refrigerate at this point.
Reheat the sauce before beginning dinner prep on *THE* day.
Pairs Well With
Serve over beef tenderloin