Anders Bandt

• 2 shallots minced
• 4 tablespoons butter unsalted, divided
• 1 cup red wine
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 tablespoon whole peppercorns
• 1 cup demi glace
• salt and pepper to taste

• In a medium sized saucepan, sauté the shallots in 1 tablespoon of the butter until translucent.
• Add the wine, thyme, bay leaf and peppercorns and reduce to about ½ cup.
• Add the demi glace and again reduce to ½ cup.
• Strain the sauce into a small saucepan. (Optional)
• Over low heat, slowly add the remaining butter 1 tablespoon at a time using a whisk to incorporate.
• Reduce until the sauce is thick enough to coat the back of a spoon.
• Taste and adjust seasoning with salt and pepper.

Can substitute beef stock for the demi glace

Context here