Port Wine Sauce

For the port wine sauce, heat the olive oil in a large pan over medium heat. Add the shallots and garlic and sauté for about 2 minutes until they are soft.

Pour the port wine into the pan and let it cook for 5 minutes until its volume has halved.

Pour the beef broth into the pan and add the sugar and thyme. Let the mixture simmer for 15 minutes.

Add the cornstarch to the pan and stir it in. Allow the sauce to simmer for another 2-3 minutes until it has thickened. You can add more cornstarch if you want a thicker sauce.

Remove the pan from the stove and let the port wine sauce cool down a bit before serving. Strain the sauce through a fine sieve to remove the shallots and garlic if you prefer a smoother sauce.