Instructions:

Ingredients

3 oz (85 g) demi-glace*
1¼ C (355 ml) Bordeaux wine (or a dry red wine)
2 T (30 g) shallots, finely chopped
1 T crushed black peppercorns
1 bay leaf
1 sprig fresh thyme
2 T (29 g) butter, unsalted, divided
½ tsp (2.5 ml) freshly squeezed lemon juice
2 oz (57 g) beef bone marrow, poached & diced**

Directions

In a sauce pot, bring wine, shallots, peppercorns, bay leaf and thyme gently to a boil; cook slowly until reduced to ¼ the original volume. Add demi-glace and gently simmer another 15 minutes; strain. Finish sauce with butter (monte au beurre), lemon juice and bone marrow.
Serving Suggestion

Serve over steak

Prep time: 5 minutes. Cook time: 15 minutes. Makes 4 servings.