- Cooking Time:
- Servings: 2
- Preparation Time:
- 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.
NotesServe over beef tenderloin
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