Refined red wine sauce

Ingredients for 4 servings:

• 1 shallot(s)
• 1 tsp butter
• 4 peppercorns
• ¼ tsp sugar
• 1 tbsp tomato paste
• 120 ml red wine, preferably Burgundy
• 350 ml veal stock, or game stock
• ½ small garlic clove(s)
• some thyme, shredded, or 1 sprig fresh
• salt and pepper
• ½ tbsp butter
• possibly flour butter

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

goes well with steaks or chops of lamb, beef and pork

Peel and finely dice the shallot. Heat the butter, add the shallot, and sauté until golden brown. Crush the peppercorns, add them to the shallots along with the sugar and tomato paste, and sauté for about 3 to 4 minutes. Deglaze the sauce base several times with a portion of about 80 ml of red wine, reducing the sauce again and again. Pour in the stock, bring to a boil, and skim off any foam that forms. Add the garlic, thyme, and the remaining 40 ml of red wine, and simmer the sauce over low heat for about 10 minutes. Season the sauce with salt and pepper, thickening with plain butter if desired. Then pass it through a sieve and carefully stir the butter in small flakes into the sauce using a flat sauce ladle.