A traditional French sauce for red meat, with a red wine twist
Sweat shallot with a little EVOO till translucent, then add chopped garlic, bay leaves and thyme springs. Sweat on low heat for another 2 minutes. Add wine and reduce to dry.
Let cool down then add to all the other ingredients, all chopped. Roll in Gladwrap, keep in fridge for up to 2 weeks, or in freezer for 3 months.