A variation of the classic Marchand de Vins sauce, Bordelaise Sauce is served with grilled steak. It may be served in a sauce-boat or poured over the steaks on the serving dish.
2 oz. butter
4 shallots, finely chopped
1 garlic clove, crushed
3 fl. oz. red wine
8 fl. oz. brown sauce
2 teaspoon thyme small bay leaf
1 oz. beef marrow, sliced juice of J lemon
½ teaspoon salt
4 grindings black pepper
1 teaspoon chopped parsley
In a medium-sized saucepan, melt
2 tablespoons of butter over moderate heat.
When the foam subsides, add the shallots and garlic and fry for 2 minutes, stirring constantly.
Add the wine to the pan and cook for 5 to 8 minutes, or until the liquid has reduced by half.
Add the brown sauce, thyme and bay leaf to the pan and simmer for 15 minutes.
While the sauce is simmering, place the slices of beef marrow in a small saucepan and barely cover them with water. Bring the water to the boil over moderate heat. Reduce the heat and simmer for 2 minutes. Remove the marrow from the pan with a slotted spoon and transfer it to the sauce.
Remove the pan with the sauce from the heat. Stir in the remaining butter. When the butter has melted, add the lemon juice, salt and pepper to the sauce.
Remove the bay leaf from the pan and discard it. Pour the sauce into a warmed sauce boat or over the steak in the serving dish. Finish with a sprinkle of parsley and serve at once.