Sauce bordelaise rouge

• 450 ml (15 fl oz/1¾ cups) good-quality red wine
• 150

Bring the wine, shallot, thyme and bay leaf to the boil in a pan and bubble until reduced to only a tablespoon. Pour in the stock (broth) and simmer for 15 minutes, skimming as necessary. Pass through a fine sieve into a clean pan, check the seasoning, then whisk in the butter. To give the sauce a meatier flavour, poach the beef marrow in very hot (but not boiling) water for 5 minutes, allow to