Description

This is a rich sauce that is good for beef, veal or game meats.

Ingredients

• 4  Fluid ounce(s) Full body red wine
1
• 2  Fluid ounce(s) Brown beef stock
2
• 1  Table Spoon(s) Brunoise shallot
3
• 1  Table Spoon(s) Thyme, rough chop
4
• 2  Table Spoon(s) Whole butter
5
• ½ one_half Tea Spoon(s) Garlic, minced
6

Directions

1. In a hot saute pan, Flambe the red wine.
2. Add the garlic, shallot and thyme,
3. Add 2oz brown beef stock. Sweat the shallots; and garlic.
4. Let simmer, until sauce begins to come to nappe consistency.
5. Remove from heat.
6. Finish with whole butter.
7. Strain the sauce and plate.