INGREDIENTS
- 1 minced shallot
- 1 crushed garlic clove
- 1 sprig of thyme
- 500 ml of beef stock
- 2 marrow bones, cut lengthwise (50 g of bone marrow)
- 1 cup of Bordeaux red wine
INSTRUCTIONS
- Remove the marrow by pressing it with your thumb to extract it from the bone. If the marrow resists, reheat the bones in a preheated oven at 350 °F for 8 to 10 minutes and try again. If needed, remove it with a small knife.
- In a small saucepan, pour a drizzle of olive oil and sweat the garlic, shallot, and thyme.
- Deglaze with a cup of Bordeaux red wine.
- Bring to a boil and let reduce until the sauce is syrupy, about 10 minutes.
- Add the beef stock, bring to a boil then reduce to low heat and let reduce by a quarter.
- Incorporate the marrow using a whisk to emulsify the sauce.
- Pass the sauce through a sieve and serve over a medium-rare sirloin steak.