Cabernet Reduction Sauce
- 1 cup Cabernet Sauvignon
- 3 cups veal stock or beef broth
- 3 sprigs fresh thyme
- 1 bay leaf
In a heavy-bottomed 2-quart sauce pan, reduce wine over medium-high until it reaches a syrupy consistency. Add stock, thyme, and bay leaf, and further reduce for 20 minutes or until one cup remains. Season with salt and pepper, then pass through fine mesh strainer.
Prepared by Chef Gilbert Pepin, Executive Chef, 7X Beef