Bone Marrow Bordelaise Sauce for Steak

Chef Dumas

This bone marrow Bordelaise sauce is a classic red-wine steak sauce built with shallot, reduced wine, brown veal stock and small pieces of poached marrow added at the end. The sauce should be glossy and concentrated, with the marrow enriching the texture without turning the pan greasy.

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Temps de préparation 15

Temps de cuisson 30

Durée totale 45

Catégorie Entrées > Sauces

Cuisine French

Portions 6

Calories 130 kcal

Ingrédients

2 ounces beef bone marrow chilled and cut into small pieces
1 tablespoon kosher salt for soaking water
1 tablespoon unsalted butter plus 1 tablespoon cold butter for finishing
1 small shallot finely minced
1 cup dry red wine
2 thyme sprigs
6 black peppercorns lightly crushed
1 1/2 cups low-sodium brown veal stock
Fine salt only if needed

Instructions

Soak marrow in cold salted water 30 minutes if needed. Drain.
Poach marrow in barely simmering water 1–2 minutes until the outside firms. Remove carefully.
Cook shallot gently in 1 tablespoon butter until translucent.
Add wine, thyme and peppercorns. Reduce to about 1/4 cup.
Add veal stock and reduce to about 3/4 cup, until lightly coating a spoon.
Strain and return sauce to a clean pan. Add marrow and warm 30 seconds.
Remove from heat, swirl in 1 tablespoon cold butter and season only if needed.

Notes

Nutrition is approximate. Soaking time is additional. Do not boil after adding marrow and finishing butter.

Mots clés bone marrow sauce, Bordelaise sauce, red wine steak sauce