Bordelaise Sauce

• 1 tablespoon shallot, finely chopped
• 1 ounce mushroom, button, sliced
• 1 garlic clove, small, peeled and crushed
• 1 carrot, small, peeled and diced
• 1/2 teaspoon parsley, chopped
• 1 pinch fresh thyme
• 1 bay leaf, small
• 1/2 cup cabernet sauvignon wine
• 1 1/2 cups veal stock (available frozen at specialty food stores)
• 1 pinch black peppercorns

1. In a small pot, sweat mushrooms, garlic, carrot and shallots until soft.
2. Add parsley, thyme bay leaf and wine and cook- stirring- until all liquid evaporates (do NOT boil!).
3. Add veal stock and continue cooking. Stir constantly until liquid is reduced by half.
4. Add peppercorns and continue to reduce until sauce is of desired consistency.
5. Strain through sieve. Discard solids.
6. Keep warm until ready to serve.
7. Divide sauce among 8 plates and place one grilled rib-eye steak on top of sauce.
8. Savor the flavor!

shallot, mushroom, garlic, carrot, parsley, thyme, bay leaf, cabernet sauvignon wine, veal stock, black peppercorns

Taken from www.food.com/recipe/bordelaise-sauce-305788 (may not work)