Bordelaise sauce

INGREDIENTS

• 1 French shallot, thinly sliced
• 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 so that it comes out of the bone. If the marrow resists, reheat the bones in a preheated 350°F oven for 8 to 10 minutes and try again. If necessary, remove it using a small knife.
• In a small saucepan, pour a drizzle of olive oil and sweat the garlic, French shallot and thyme.
• Deglaze with a cup of Bordeaux red wine.
• Bring to a boil and reduce until the sauce is syrupy, about 10 minutes.
• Add the beef stock, bring to the boil, then reduce the heat to low and 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 rib-eye.