Bordelaise Sauce

1. Combine the shallots, thyme, bay leaf, black pepper and wine in a saucepan.

2. Over medium heat, reduce by about 90% (until the wine is a syrup); this will take about 10 minutes. Add stock once red wine is reduced.

3. Cook the mixture until thick. You will know the sauce is thick enough when it evenly coats the back of your spoon and you can draw a clean line down the middle. Strain and season to taste. Swirl in butter off the heat.

Optional: If it is still a little runny, you can add a little corn starch slurry (corn starch dissolved in an equal amount of cold water) to thicken.

To serve, cook steak or other protein until desired doneness and drizzle bordelaise over top.