1 32oz carton NO SALT beef stock (I used Kitchen Basics)
2 thick slices onion
1 carrot, chopped
1 stalk celery, chopped
1big clove garlic, smashed
1 small chopped tomato or 1 tbl tomato paste
Place all in a saucepan and bring to a boil. Reduce heat to medium and cook until reduced to about 1 cup.
1-2 tbl brandy
1 packet unflavored gelatin softened in 2-3 tbl white wine
2 cups good red wine
1/4 tsp thyme
1 small bay leaf
1 tbl raspberry jelly
Add all to reduced stock and bring back to the boil. Reduce heat and cook til reduced to about 1 cup.
1-2 tbl butter
Strain sauce. Return to pan. Bring back to simmer. Season with salt and pepper. Swirl in butter and serve with your steak.