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.