Servings: 4 to 6

Reserved juices from bag, from above, as needed Reserved juices from bag, from above, as needed
5 g Garlic 5 g Garlic
1 g Thyme, fresh 1 g Thyme, fresh
250 g Red wine 250 g Red wine
60 g Butter, cubed 60 g Butter, cubed
Salt, as needed Salt, as needed
Black pepper, as needed Black pepper, as needed

Return the pan to high heat, and add reserved steak juices from the plastic bags. Bring to a simmer and add garlic and thyme. Allow aromatics to brown slightly, agitating pan to avoid burning or sticking.
Add red wine, then butter. Stir sauce, cooking until wine reduces and takes on a nice, somewhat thick consistency.
Remove sauce from heat; strain through a fine-mesh sieve. Season as desired.