Bordelaise Sauce(Servings: 4)

1. 1

   Cook shallots in red wine until reduced to 1/4 the original quantity.

2. 2

   Add 1 cup of bordelaise sauce and mix gently for 10 minutes.

3. 3

   Have ready a beef marrow bone which the butcher has split so that the marrow can be removed easily.

4. 4

   Cut the marrow in small dices; poach it in boiling salted water for 1 or 2 minutes and drain.

5. 5

   Just before serving, add 2 tablespoons of this beef marrow and 1/2 teaspoon chopped parsley.

No additional tips available.