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For Red Wine Reduction


Bordeaux red wine 300 ml 

shallot 1 pc
garlic 1 clove


thyme 2 sprigs
peppercorns 1 tsp
bay leaf 1 pc

For Sauce


red wine reduction
reduced beef stock/demi glacé 350 ml

shallot 1 pc
garlic 1 clove

beef bone marrow 50 g
butter 10 g


white pepper 1 pinch
red wine vinegar 1 tbsp
flat leaf parsley 20 g


  • Soak bone marrow in cold water over night in the fridge

  • Blanch in boiling water for 30 seconds and cut into small cubes

  • Finely slice and dice shallot and garlic, finely chop parsley

  • Soften the sliced shallot and garlic in a pan with a splash of oil and a pinch of salt

  • Add herbs for reduction

  • Pour over the red wine reduce on a medium heat until one-third remains and strain

  • Sweat diced shallot and garlic with a splash of oil and a pinch of salt until translucent

  • Add the wine reduction

  • Add half of the reduced beef stock simmer for 10 mins 

  • Add remaining stock reduce to reach a spoon coating consistency

  • Turn off the heat and whisk in the bone marrow and butter a couple of cubes at a time until the sauce is velvety

  • Finish with white pepper, red wine vinegar and parsley


  • Blanching bone marrow: remove impurities and firm up marrow
  • Bone marrow in sauce: add flavor and thickness to the sauce 


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
  • Bordelaise: a brown sauce made with Bordeaux wine, bone marrow, butter, shallots and sauce demi-glace
  • Demi glace: a thick sauce made from reducing brown stock and red wine to half its original

credit to chefthombateman

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