Bordeaux Sauce

Technical stages for Bordeaux Sauce :

• Make the chopped shallot sweat in 10 g butter for 1 minute. Add the red wine, pepper and thyme. Bring to a boiling point and reduce to 1/5 of its original volume (there should be the equivalent of 3 tablespoonfuls left).
• Add the semi-glazed sauce and boil for 15 minutes.
• Filter through a chinois, season if needed and whisk the butter in.
• Poach the sliced bone marrow in hot salted water for 3 minutes.
• Drain and put in the warm sauce.
• USES:
• Entrecôte bordelaise, tournedos with bone marrow.
• GOOD TO KNOW:
• Semi-glaze or glaze are stocks reduced until only a really concentrated juice remains. It will be glaze or semi-glaze depending on how long it reduced. You can make it with brown or white veal stock or fish broth.