This wonderful sauce can be done two days ahead of time and simply reheated just before serving with roasted meats. You can also make this sauce to serve with roasted lamb cuts by simply substituting lamb stock for the beef stock.
- 3 tablespoons unsalted butter
- 4 shallots, finely chopped
- 2 cups full-bodied red wine
- 2 teaspoons fresh thyme leaves
- 4 cups beef stock
- salt and pepper, to taste
Melt the butter in a medium saucepan over medium heat. Add the shallots and sauté until soft and fragrant. Add the wine and thyme. Increase the heat to high and boil until the wine is reduced to ½ cup, about 15 minutes. Add the beef stock and bring to a boil. Reduce the heat so the liquid is at a simmer. Cook for 45 minutes to an hour, skimming off any impurities, until the liquid is reduced to about a cup. Taste and season with salt and pepper. Strain the sauce through a fine mesh. Serve immediately, refrigerate for two days, or freeze for up to 1 month. Gently reheat before using.