Step 1

Add the butter to a medium-sized saucepot over medium heat.

Step 2

Once melted add the shallot, garlic clove, and crushed peppercorns.

Step 3

Sauté everything for only 3 to 4 minutes or until lightly browned.

Step 4

Next, pour the red wine and cook until it is reduced by 75%. There should be about ¼ cup remaining.

Step 5

Add in the demi-glace, thyme sprig, and bay leaf.

Step 6

Cook it over low to medium heat for 15 to 20 minutes to concentrate the flavor.

Step 7

Remove the sauce from the heat and whisk in cold unsalted butter, or up the ante by using my bone marrow butter recipe.

Step 8

Season it with salt.

Step 9

Strain the sauce through a chinois, fine mesh strainer, or cheesecloth.