Bordeaux sauce

INGREDIENTS

• 1 minced French shallot
• 1 crushed clove of garlic
• 1 sprig of thyme
• 500 ml of beef broth
• 2 bone marrow, cut lengthwise (50 g of bone marrow)
• 1 cup of red Bordeaux wine 

INSTRUCTIONS

• Remove the marrow by pressing it out of the bone with your thumb. If the marrow resists, warm the bones in a preheated oven at 350 °F for 8 to 10 minutes and try again. If necessary, remove it with 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 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.
• Strain the sauce through a sieve and serve over a medium-rare sirloin.