1 Tablespoon Minced Shallots
1 Sprig Fresh Thyme
1 Bay leaf
1/2 Teaspoon Black Peppercorns, Lightly Crushed
1 Cup Dry Red Wine
2 Cups *Demi Glace
Lemon juice to adjust flavor
Salt and Freshly Ground Black Pepper
4 Ounces Cold Unsalted Butter, Diced (1 Stick)
*Demi glace is a rich deep flavored brown sauce
1. In a large saucepan, combine the shallot, thyme, bay leaf, peppercorns and red wine. Reduce by half over medium high heat.
2. Strain sauce into a clean saucepan. Add the demi glace and cook at a simmer until it is a good consistency.
3. Add enough lemon juice to balance the flavor. Season with salt and pepper to your taste.
4. Gently swirl in the butter.