Sauce Bordelaise - cooking recipe

Ingredients

5 shallots, chopped
1 1/4 c. red wine
1 sprig fresh thyme
1 bay leaf
1 pinch salt
1 pinch pepper
1/4 c. butter
1 Tbsp. flour
1 1/4 c. beef stock
2 oz. beef marrow
2 Tbsp. meat juice
1 small bunch parsley, chopped

Preparation

Peel and chop shallots and place in saucepan.
Add red wine, thyme, bay leaf and salt.
Bring to a boil and reduce by half. Meanwhile, melt 1 tablespoon of butter in another saucepan.
Add flour; cook, stirring, until roux has browned.
Add stock, salt and pepper to taste, stirring well.
Cook over a low heat for 15 minutes, stirring frequently.
Dice the marrow and poach for 5 minutes in boiling water, then drain.
Remove the thyme and bay leaf from the wine reduction.
Add the marrow cubes, adjust the seasoning and leave to simmer for 2 to 3 minutes.
Add meat juice. Remove from heat and add remainder of butter and chopped parsley, stirring continuously.