1 1/2 teaspoons oil 1/3 cup peeled and diced carrot 1/3 cup diced Spanish onion 2 tablespoons thinly sliced leek (white part only) 2 tablespoons chopped shallot 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons crushed mixed peppercorns (black, green and pink) 2 sprigs fresh thyme 1 small bay leaf 2 tablespoons Cognac 2 tablespoons red wine 1 1/2 teaspoons balsamic vinegar 2 cups low-sodium beef broth Salt Freshly ground black pepper

Step 1 Heat a small, heavy-bottom saucepan over medium-high heat. Add the oil, then the carrot, onion, leek, shallot, garlic and peppercorns and saute until the vegetables are tender, 3 to 5 minutes, stirring occasionally. Stir in the thyme and bay leaf and cook for 30 seconds.

Step 2 Stir in the Cognac and red wine. Bring to a boil and cook until reduced by one-third, about 3 minutes.

Step 3Add the vinegar and broth and bring to a boil over high heat, then reduce the heat and simmer until reduced by one-third, about 30 minutes.

Step 4Strain the sauce through a fine-mesh strainer set over a bowl and discard the solids. Season to taste with salt and pepper and keep covered in a warm place until needed.

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