Bordelaise Sauce

By RoketJSquerl

Ingredients

• 1 cup Cheater's Demi-Glace
• 1 1/4 cups red wine, such as Beaujolais
• 1 sprig thyme
• 1 bay leaf
• 2 tablespoons minced shallot
• 2 ounces beef bone marrow (from about 1 pound beef bones)
• 1 15 ounce can low sodium beef broth
• 1 grind fresh pepper

Details

Servings 1
Preparation time 20mins
Cooking time 50mins
Adapted from garlicandzest.com

Preparation

Step 1

In a medium saucepan add the wine, thyme, bay leaf and shallots. Heat to boiling and reduce to simmer. Cook until the wine has reduced to about 1/3 cup.
While the wine simmers, use the end of a small spoon to push the marrow out of the bones and transfer to a small saucepan. Add the beef broth to the marrow and bring to a simmer. Cover the pan tightly with a lid and turn off the heat. Poach the marrow in the liquid until it becomes gray - just a few minutes. Use a slotted spoon to remove the marrow and transfer to a cutting board. Mince the marrow and set aside.
When the wine has reduced, add the demi-glace and a grind of fresh pepper. Simmer on a medium low heat for 10-15 minutes.
Strain the sauce through a fine mesh strainer set over a small bowl or glass measuring cup. Stir in the diced bone marrow. Serve with steaks or roasts.