Heat the oil in a heavy-based saucepan over a medium heat. Add the shallot, garlic and a pinch of salt and sweat down without colour until the shallots have softened. Pour in the Port, red wine and add thyme. Cook over a medium heat and reduce by three quarters. Pass the reduction through a fine sieve. In a clean saucepan bring the veal jus to the boil and add the Port reduction to taste. The sauce will have a deep, rich colour. Season to taste with salt and freshly ground pepper before passing the port wine jus through a sieve lined with a double-layer of muslin cloth.
© 2005 Liam Tomlin. All rights reserved.