Boar de Lazy

Secretly known as "Bordelaise" Sauce by the French, this makes an excellent steak sauce, as well as a great thing to pour over roasted red potatoes, sauted mushrooms or anything else you can think of. It doesn’t suck. This adaptation of the real thing is easy to make, tastes great, and all the credit goes to Stephanie for finding and adapting a recipe that does not take 4 hours to make.

You will need:

1 Shallot, finely chopped.
2 tbsp of real butter.
1 ½ tbsp all-purpose flour.
1 can of low sodium beef broth, from Swanson.
2 cups Cabernet Sauvignon, (half a bottle).
½ tsp dried thyme.
¼ cup Madeira or Port wine.

Some assembly required:

In a small pot over a medium flame,
Sauté shallots in butter for 5 minutes.
Add 1 ½ tbsp flour, cook for 3 minutes.
Whisk in beef broth, (making sure that flour does not clump up).
Add wine.
Add ½ tbsp dried thyme leaves.
Throw in ¼ cup of fortified wine, (Port or Madeira).
Simmer at half heat for approximately 1 hour, stirring occasionally, until the entire concoction reduces by half.
Remove from heat and let cool about 30 minutes before serving.