<h2>Ingredients:</h2>
<ul>
<li>1 tablespoon olive oil</li>
<li>1 small shallot, finely chopped</li>
<li>2 cloves of garlic, minced</li>
<li>1 cup red wine (choose a quality wine, one that you'd enjoy drinking)</li>
<li>1 cup beef stock</li>
<li>2 sprigs fresh thyme</li>
<li>2 tablespoons unsalted butter, cold</li>
<li>Salt and freshly ground black pepper to taste</li>
</ul>
<h2>Instructions:</h2>
<ol>
<li>Heat the olive oil in a pan over medium heat. Add the chopped shallot and minced garlic. Sauté them until they are translucent and fragrant but not browned, about 2-3 minutes.</li>
<li>Pour the red wine into the pan. Scrape the bottom of the pan with a wooden spoon to lift any browned bits (known as "fond") from the bottom – these will add flavor to the sauce.</li>
<li>Allow the wine to simmer and reduce by about half. This should take around 10-15 minutes.</li>
<li>Add the beef stock and fresh thyme to the pan. Bring the mixture back to a simmer and let it cook until it's reduced by half again. This might take another 15-20 minutes.</li>
<li>If you prefer a smoother sauce, you can strain it at this point to remove the shallot, garlic, and thyme. This is optional, and some prefer to leave these in for a more rustic sauce.</li>
<li>Cut the cold butter into small pieces. Remove the pan from the heat and whisk in the butter, one piece at a time.</li>
</ol>