Sauce Bordelaise

Ingredients

• 200ml beef stock, demi-glace or brown stock reduced by half
• 200ml full-bodied red wine, Bordeaux, Pauillac or Saint-Julien
• 100g shallots, finely minced
• 50g bone marrow, from marrow bones
• 30g unsalted butter
• 15ml red wine vinegar
• 2 bay leaves
• 2 thyme sprigs
• 1 rosemary sprig
• Tellicherry black pepper
• Salt, Guérande sea salt

Method

1. 1
   Combine red wine and minced shallots in heavy-bottomed saucepan; reduce over medium-high heat until wine volume decreases by two-thirds (approximately 12 minutes).
2. 2
   Add beef demi-glace, bay leaves, thyme and rosemary; maintain gentle simmer for 15 minutes to marry flavors.
3. 3
   Scoop out bone marrow from roasted marrow bones using small spoon; whisk into sauce in small amounts to enrich body and add subtle umami depth.
4. 4
   Strain sauce through fine chinois into clean saucepan, pressing gently on solids; discard aromatics.
5. 5
   Mount sauce with cold unsalted butter by whisking in small cubes off heat; finish with red wine vinegar.
6. 6
   Season with Tellicherry black pepper and Guérande salt to balance acidity and depth; serve warm with beef grilled or roasted red meat.