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KEEP SCREEN ON

Yield: Makes about 1 1/4 cup

Ingredients
Ingredients
1 (750 ml) bottle Cabernet Sauvignon or other full-bodied red wine (3 cups)

1 medium shallot, peeled, finely diced

3 sprigs fresh thyme

1 bay leaf

2 peppercorns

2 cups rich beef stock

Kosher salt

4 tablespoons unsalted butter, cold, cubed

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Preparation Method

  1. In 2-quart saucepan on Wolf cooktop over medium heat, bring wine, shallot, thyme, bay leaf and peppercorns to a boil.
  2. Continue to boil about 35 minutes to reduce mixture to about 1/4 cup.
  3. Add beef stock and bring to a boil, cooking until mixture is reduced by half or 1 1/4 cups.
  4. Adjust salt and pass through a fine strainer. Return to saucepan and bring to a gentle simmer.
  5. Just before serving, whisk in butter.