Add the shallots, thyme, wine and rosemary to a saucepan. Be prepared for up to an hour process. Quality takes time.
Bring to a simmer.
Simmer until reduced to about a half cup.
Add in both broths and bring to a simmer again. Reduce again to 1/2 cup.
Meanwhile, cut the butter into slim pieces and leave out.
Strain the saucepan ingredients.
Add back to the pan and simmer.
Reduce until thickened to about a 1/3 of a cup.
Take off heat and add butter one piece at a time. Whisk each until melted.
Add salt and pepper to taste, pour over a killer steak and enjoy!
- 2 sprigs thyme
- 2 sprigs rosemary
- 1/2 bottle tasty red wine
- 1 shallot, minced
- 1/2 cup beef stock
- 1/2 cup chicken stock
- 1/2 stick butter sliced, at room temp
- 1 clove garlic, smashed