Bordelaise

Red wine and shallot reduced to almost nothing, then let down with Espagnole. Traditionally finished with poached marrow.

60 g — shallot

250 ml — dry red wine

1 pc — thyme

1 pc — bay leaf

1 pinch — cracked black pepper

300 ml — brown stock

30 g — butter

Reduce the wine with the shallot, thyme, bay and pepper until two tablespoons are left and the surface looks syrupy.

Add the Espagnole or a well-reduced brown stock and simmer twenty minutes, skimming. Strain and mount with cold butter off the heat.

Entrecôte, grilled rib of beef, roast marrow bones.