· 2 tbsp. butter
· 2 tbsp. finely minced fresh shallots
· 2 tbsp. chopped fresh parsley
· 1 cup dry red wine
· 2 tsp. fresh thyme leaves (1 tsp. dried)
· 1 small bay leaf
· 1 cup beef stock*
· 1 tbsp. tomato paste
· 1 tsp. fresh lemon juice
· Salt and freshly ground pepper to taste
Melt the butter in a small heavy pan. Add the shallots and sauté, stirring or shaking the pan, for 2-3 minutes. Stir in the parsley, wine, thyme and bay leaf. Cook over high until reduced by one half. Whisk in the stock and tomato paste and cook over high heat for about 15 minutes or until reduced and slightly thickened.
Stir in the lemon juice and season with salt and pepper to taste.
Makes about 1 cup of sauce.