This is one of those really versatile sauces. It is great with all types of steaks, and easy to make. It is full of flavor, so make a double batch while you’re at it.
- 3 shallots
- 2 bay leaves
- 1.5 cups red wine (skip the cheap stuff)
- 1.5 cups hot water
- 2 tbsp liquid beef stock
- 1 tsp thyme
- 1 strip bacon
- 2 tbsp butter
- 2 tsp brown sugar
- Chop the shallots, and fry them a bit in butter. Add the rest of the ingredients, minus the sugar and butter. The onions are there because they add sweetness.
- Let it simmer (not boil) until it has reduced to half the original amount (for this batch it usually takes 20-30 minutes).
- Sift it to get rid of the onion/thyme/bacon.
- Pour the sauce back in the pan, and add the butter and sugar. Stir until the butter and sugar has dissolved, and taste it.
- If needed (purely a taste preference), add a bit more sugar.
- The sauce should be a bit thin, but if you like, thicken it just a bit with corn starch.