Ingredients
2 cups Red Wine (Cab)
2/3 cup Shallots Sliced
1 cup Carrots Sliced
1/2 cup Mushrooms Sliced
20 sprigs Italian Parsley
4 sprigs Thyme
2 Bay Leaf
4 tablespoons Garlic Sliced
12 Black Pepper Corns
2 cups Beef Stock
Preparation
Pour wine into pot and add all ingredients except for the stock.
Bring to a boil and then lower heat and simmer, reduce until all the wine is gone.
Add beef stock to this and once again bring to a boil, then lower heat and reduce the sauce for about 1/2 hour longer.
Strain the liquid and pour into a small saucepan.
When you are ready to serve gently warm the sauce and add 3-4 chunks of butter to the warmed sauce to thicken.
