Ingredients
2 cups beef stock
1 cup Beaujolais red wine
2 tbsp chopped shallot
2 tsp fresh chopped thyme
1 tsp whole peppercorns
1 bay leaf
2 tbsp butter
1 tbsp flour
Preparation
Cook all ingredients, except butter and flour, in sauce pan at medium simmer until reduced by at least half. In separate pan, rue the flour with half the butter. Combine rue with the larger mixture to thicken. Finish by melting in remaining butter.
