Peel and roughly chop <quantity>2</quantity> shallots

Smash, peel, and roughly chop <quantity>1</quantity> garlic clove. Add to a saucepan with the shallots

Add <quantity>5<unit>sprigs</unit></quantity> of thyme to the saucepan

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil and cook over medium heat until the shallots are translucent

Add <quantity>1<unit>cup</unit></quantity> of red wine and bring it to a boil

Add <quantity>1</quantity> bay leaf and <quantity>½<unit>tsp</unit></quantity> of black peppercorn. Cook until reduced by half

Add <quantity>2<unit>cups</unit></quantity> of beef bone broth and cook until reduced by half

Sieve it into another pan

Place it over medium-low heat and simmer until it thickens into a velvety sauce

Add salt and black pepper to taste and combine. The red wine jus is ready