Red Wine Sauce
This rich, savory sauce infused with the flavor of red wine is the perfect match for beef, from tenderloin to steaks to burgers, as well as lamb and game. It's delicious as is, or you can create your own variations by adding sautéed mushrooms, cracked black peppercorns, or a spoonful of raspberry jam--or whatever works well with your dish.
1 large shallot, minced
2 sprigs fresh thyme
1 bay leaf
1/2 cup dry red wine (preferably one with soft tannins like a Pinot Noir or a Merlot)
3 ounces Demi-Glace Gold®
1 cup water
Salt and ground black pepper
1 tablespoon unsalted butter
Combine the shallot, thyme sprigs, bay leaf and red wine in a medium saucepan. Bring to a boil over medium-high heat and cook until the wine is reduced by half, to about 1/4 cup.
Reduce the heat to medium-low and add the Demi-Glace Gold® and the water, whisking until the Demi-Glace Gold® dissolves completely. Bring the sauce to a simmer, and cook for 15 minutes, reducing the heat as needed to keep it just at a simmer.
Season to taste with salt and pepper and whisk in the butter. Strain the sauce through a sieve and reheat gently before serving.