- Pour a half bottle of decent red wine (Cabernet Sauvignon) into a saucepan with a bay leaf and a sprig of thyme (optional) and reduce by half.
- Add half approximately 200 grams of frozen veal jus and reduce by half again
- Whisk in a thumb-sized piece of butter and a teaspoon of sugar
- Bring to boil
- Season with salt and pepper
- Serve with a good steak
