Shallot and Cracked Pepper Sauce

• 6 oz (1 container) Stock Options Beef Demi-Glacé
• 2 tbsp olive oil
• 3 tsp cracked pepper
• 2 whole shallots, peeled and coarsely chopped
• 10 oz red wine
• salt and pepper
• 4 tsp fresh thyme, minced or 2 tsp dried Herb de Provence
• 2 oz (1/2 cube) chilled butter

Heat oil in saucepan to medium, add shallots and cook to lightly browned (2–3 minutes). Stir in cracked pepper and cook for 1 minute. Add red wine and reduce by half. Add Stock Options Beef Demi-Glacé, bring to a boil, then simmer for 3–5 minutes. Stir in butter and thymeor dried herbs until butter is melted into sauce. Remove from heat. Salt and pepper to taste. Serves six as a sauce for meat.