Yield: 4 servings

Source lost

This classic French sauce is named for the great wine area of Bordeaux and is made with red wine, bone marrow, shallots, pepper and demi-glace. Bone marrow is listed as optional, but it is really a key ingredient.
NFB this is not a beginners sauce. There is nothing overly difficult here, but marrow and real demi-glace are specialty ingredients.

• ¼cup finely chopped shallots
• 1oz butter (¼ stick)
• 4oz diced beef bone marrow *
• ¼tsp cracked black peppercorn
• 1sprig fresh thyme
• ½cup red wine (Use a good table wine)
• 1cup demi-glace

Melt butter in a sauce pan and sauté 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 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 tournedos, beef tenderloin steaks, or rump steaks.

Sauce is excellent over most cuts of grilled or roast beef, especially whole roasted beef tenderloin.

*If bone marrow is not available, you can substitute butter instead. It’s still a good sauce but it isn’t Bordelaise.