Red Wine Sauce with Beef Marrow

Preparation info

  • Difficulty


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • ½ oz (15 g) unsalted butter
  • ½ teaspoon chopped shallot
  • ½ glass red Bordeaux wine
  • Pinch crushed peppercorns
  • 1 small piece bay leaf
  • 1 sprig thyme
  • 5 fl oz (150 ml) meat glaze
  • 1 oz (25 g) very fresh beef marrow
  • Salt


In a saucepan, heat half the butter and, when very hot, add the shallot and brown lightly. Add the wine, seasoning and herbs, bring the sauce to the boil, and reduce rapidly until 2 tablespoons remain. Add the meat glaze and boil for 15 minutes. Strain the sauce through a very fine sieve; bring to the boil again, adjust the seasoning and set aside until ready to serve.

Poach the marrow in a bowl of lightly salted hot water for 3 to 5 minutes. Drain and set aside.

When ready to serve, warm the sauce slightly. Off the heat add the rest of the butter to the sauce, stirring continuously with a wooden spoon while adding the marrow.