Red Wine Sauce

1 quart veal stock
12 oz red wine or medera
1 tablespoon minced shallot
1 bay leaf
12 black peppercorns
6 thyme sprigs
2 tablespoons unsalted butter, chilled
kosher salt
freshly ground blackpepper

In a medium stockpot, reduce veal stock to 6 oz.

In another stock pot, reduce red wine, shallot, bay leaf, peppercorns and thyme to 2 oz.

Add reduced red wine to reduced veal stock.  Incorporate butter with a whisk.  Season with salt and pepper.  Strain through a fine wire mesh sieve.