Marsala Beef Pan Sauce - Ingredients:

• 1 Shallot (minced)
• 1 sprig Thyme
• 1 Bay Leaf
• ¼ tsp Black Peppercorns (cracked)
• ½ cup dry red wine
• 1 tbsp beef Demiglace
• ½ cup beef stock (low salt)
• 1/2 cup sweet Marsala
• 2 tbsp cold unsalted Butter (sliced) or Roux
• Salt and pepper
• 2 tbs olive oil (for searing)

In a sauce pan over medium heat combine the Shallot, Thyme, Bay Leaf, Peppercorns and red wine.
Bring all ingredients to a boil then reduce heat and simmer until liquid is reduced by half (about 20 minutes).
Over medium heat, add beef stock and then add beef Demiglace and stir to dissolve.
Bring all ingredients to a boil then reduce heat and simmer until liquid is reduced by half and has developed a good flavor and consistency       (about 20 minutes).
Once the beef has been removed from the oven place it on a cutting board and cover with aluminum foil and allow to finish cooking while the       meat rests.
Over medium heat, deglaze fry pan with the Marsala, then add the above reduction sauce and continue to simmer and reduce. ( I slice a spatula along the bottom of the pan, if I see a "clean" trail, I know it has reduced enough.)
Season the sauce with salt and pepper to taste then pour mixture through a wire-mesh strainer into a clean sauce pan, pressing with back of a spoon to remove all juices.
Over low heat , finish by swirling in unsalted butter or Roux to thicken.

Serves 4.