Melt half the butter, add the balsamic vinegar and wine, let it reduce for 5-8 minutes
Thin it now with the beef stock, reduce heat and let it reduce by half
Add the thyme and pepper, cook for 2 minutes
Add the last TBS butter to smooth it out
Thin it now with the beef stock, reduce heat and let it reduce by half
Add the thyme and pepper, cook for 2 minutes
Add the last TBS butter to smooth it out
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