• Cooking Time:
  • Servings: 2
  • Preparation Time:


Serve over beef tenderloin


  • 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.

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