Bordelaise Sauce

Melt butter in a sauce pan and saute shallots for approximately 2 minutes (until transparent). Add red wine and reduce for approximately 2-3 minutes (to an essence).

Add thyme and peppercorns and reduce further for approximately 2-3 minutes (until almost no liquid remains). Add demi-glace and stir with a whisk till demi-glace is dissolved. Simmer for approximately 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 approximately 2 minutes. Serve over tournedo, beef tenderloin steaks, or rump steaks.

*If bone marrow is not available, you can substitute butter instead.

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