Sauce Bordelaise

Ingredients

1/4 cup finely chopped shallots
1 ounce butter (1/4 stick)
4 ounces 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 ounces 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.