Sauce Bordelaise
Ingredients
- 1/4 cup finely chopped shallots
- 1 ounce butter (1/4 stick)
- 4 ounce diced beef bone marrow
- 1/4 teaspoon cracked black peppercorn
- 1 sprig fresh thyme
- 1/2 cup red wine (Use a good table wine)
- 6 ounce Demi-Glace
Instructions
Melt butter in a sauce pan and saute shallots for approx. 2 minutes (until transparent). Add red wine and reduce for approx. 2-3 minutes (to an essence). Add thyme and peppercorns and reduce further for approx. 2-3 minutes (until almost no liquid remains). Add Demi-Glace and stir with a whisk till demi-glace is dissolved. Simmer for approx. 5-6 minutes (until sauce begins to thicken). In a separate pan, simmer diced bone marrow in water for 3-4 minutes. Drain water and add diced marrow to sauce and simmer for approx. 2 minutes. Serve over tournedo, beef tenderloin steaks, or rump steaks. Note: If bone marrow is not available, you can substitute butter instead.