Ingredients

The following ingredients have 1 Servings
  • 1 cup Demi-Glace (store bought or Cheater's Demi Glace From This Site)
  • 1 1/4 cups red wine (such as Beaujolais)
  • 1 sprig thyme
  • 1 bay leaf
  • 2 tablespoons shallot (minced)
  • 2 ounces marrow (from about 1 pound beef bones)
  • 1 15 ounce can low sodium beef broth
  • 1 pepper (freshly ground)

Instruction

  • 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.