Red Wine Reduction Sauce (Marchand Du Vin)

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1 cup full-bodied red wine (such as cabernet sauvignon)

1/4 cup finely chopped shallots

2 tablespoons Beef Demi-Glace

3 thyme sprigs

1 bay leaf

2 tablespoons chilled unsalted butter, cut into small pieces

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

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