Bordelaise Sauce

Instructions

1. Prepare the marrow bones
   If using whole marrow bones, roast them in a 425°F (220°C) oven for 15-20 minutes until the marrow is soft but not completely rendered. Allow to cool slightly, then extract the marrow and dice it into small cubes. Set aside.
2. Sauté the shallots
   In a heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the minced shallots and cook until translucent but not browned, about 3-4 minutes, stirring frequently.
3. Reduce the wine
   Add the crushed peppercorns and red wine to the shallots. Increase heat to medium-high and bring to a boil. Reduce the wine by about two-thirds until slightly syrupy, approximately 8-10 minutes.
4. Add stock and reduce
   Add the beef stock and bouquet garni to the reduced wine mixture. Bring to a simmer and cook uncovered until the sauce is reduced by half and has thickened enough to coat the back of a spoon, about 15-20 minutes.
5. Strain the sauce
   Remove the bouquet garni and strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract maximum flavor. Return the strained sauce to low heat.
6. Finish with marrow and butter
   Gently whisk in the diced bone marrow and allow it to melt into the sauce. Remove from heat and swirl in the cold cubed butter one piece at a time to create a glossy finish (mounting). Add the fresh thyme leaves and season with salt and pepper to taste.