This four-ingredient red wine reduction sauce perfectly complements a juicy cut of beef tenderloin.
1 (750-milliliter) bottle Cabernet Sauvignon
3 small shallots, minced
1 bay leaf
3 to 4 fresh thyme sprigs
How to Make It
Bring all ingredients to a boil in a large saucepan over medium heat. Reduce heat, and simmer until liquid is reduced to about 1 cup (40 minutes). Pour mixture through a wire-mesh strainer into a measuring cup, pressing with back of a spoon to remove all juices. Discard solids. Cover and chill, if desired.