📝 About This Recipe
Hailing from the prestigious wine-growing region of Bordeaux, this classic French reduction is the crown jewel of steak sauces. It marries the deep, tannic complexity of a dry red wine with the silky, umami-rich foundation of a traditional demi-glace. Finished with luscious bone marrow and a touch of butter, it transforms a simple grilled cut of beef into a five-star Parisian bistro experience.
🥗 Ingredients
The Reduction Base
- 2 cups Dry Red Wine (Preferably a Bordeaux, Cabernet Sauvignon, or Merlot)
- 3 pieces Shallots (peeled and finely minced)
- 3 sprigs Fresh Thyme
- 6-8 pieces Black Peppercorns (whole, lightly crushed)
- 1 piece Bay Leaf (fresh or dried)
The Body and Finish
- 2 cups Beef Demi-Glace (high quality, ideally homemade or premium store-bought)
- 2-3 ounces Beef Bone Marrow (soaked in cold water, then poached and diced)
- 2 tablespoons Unsalted Butter (chilled and cut into small cubes)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1 tablespoon Fresh Parsley (finely chopped for garnish)
- 1/4 teaspoon Lemon Juice (a tiny squeeze to brighten the finish)
👨🍳 Instructions
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1
Begin by soaking your beef bone marrow in cold salted water for about 20 minutes to remove any excess blood. This ensures a clean, ivory appearance and pure flavor.
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2
In a heavy-bottomed saucepan over medium heat, combine the red wine, minced shallots, thyme sprigs, crushed peppercorns, and the bay leaf.
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3
Bring the wine mixture to a gentle simmer. Adjust the heat to maintain a steady bubble, but do not let it boil violently.
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4
Reduce the wine mixture by about three-quarters. You are looking for a syrupy consistency where only about 1/2 cup of liquid remains. This should take 15-20 minutes.
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5
While the wine reduces, poach the bone marrow. Drain the marrow from the soaking water and place it in simmering water for 3-4 minutes until just translucent. Remove, dice into small cubes, and set aside.
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6
Add the beef demi-glace to the reduced wine syurp. Stir well to incorporate all the flavorful bits from the sides of the pan.
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7
Simmer the sauce for another 15-20 minutes. You want the sauce to reduce further until it is thick enough to coat the back of a spoon (the 'nappe' stage).
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8
Skim any foam or impurities that rise to the surface using a small ladle or spoon to ensure a crystal-clear, glossy finish.
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9
Strain the sauce through a fine-mesh sieve (or a chinois) into a clean saucepan. Discard the solids (shallots and herbs).
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10
Return the strained sauce to a very low heat. Taste and add salt if necessary, keeping in mind that the demi-glace may already contain salt.
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11
Whisk in the chilled butter one cube at a time. This technique, called 'monter au beurre,' gives the sauce its signature shine and velvety mouthfeel.
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12
Gently fold in the poached bone marrow cubes and the tiny squeeze of lemon juice.
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13
Remove from heat immediately to prevent the butter from separating. Stir in the fresh parsley and serve warm over your favorite cut of beef.
💡 Chef's Tips
Use a wine you would actually drink; a cheap wine will yield a bitter sauce when reduced. If you cannot find bone marrow, you can omit it, but the sauce will lose its traditional 'Bordelaise' authenticity. Never boil the sauce after adding the butter, or it will lose its glossy emulsion and become greasy. If your sauce is too thin, continue reducing before adding the butter; if too thick, whisk in a tablespoon of warm beef stock. For the smoothest texture, strain the sauce twice through the finest mesh you have.
🍽️ Serving Suggestions
Classic Filet Mignon or Ribeye steak, grilled to medium-rare. Creamy potato purée (Pommes Purée) to soak up the extra sauce. Roasted root vegetables like carrots and parsnips. A bold Bordeaux or a California Cabernet Sauvignon to complement the wine in the sauce. Sautéed wild mushrooms with garlic and thyme.