Categories: Dressing/Sauces

Ingredients

• 1 tsp olive oil
• 1 shallot, thinly sliced
• Leaves from 2 sprigs fresh thyme
• 1/4 cup red wine
• 1/4 cup beef stock
• 1 tbsp. cold unsalted butter, cut into 1/8-inch cubes
• Kosher salt and black pepper

Directions

1. After cooking red meat in a pan and setting it aside, return the pan to medium heat, discarding any fat but leaving any browned bits on the bottom of the pan. Add the olive oil, shallot, and thyme. Saute until the shallot is soft and translucent, about 2 minutes.

2. Add the red wine and use a wooden spoon to scrape up any browned bits. Cook until the wine has reduced by half, about 2 minutes. Add the beef stock and cook until reduced by half again, about 3 minutes longer.

3. Remove the pan from the heat and add the cold butter. Stir quickly and continuously until it is fully incorporated and the sauce is thick. Taste and add salt and pepper as needed.

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