Bordelaise Sauce

• 225 milliliters red wine, such as Cabernet Sauvignon
• 30 grams sliced shallot

In a saucepan, bring the wine, shallot, carrots, mushrooms, garlic, parsley, thyme, and bay leaf to a simmer, and simmer until almost all the liquid has evaporated. Add the peppercorns and the veal stock and simmer for 10 to 15 minutes, or until the stock is reduced to a sauce consistency. Strain the sauce through a chinois or fine-mesh conical strainer into a small saucepan.