Bordelaise

Method

Combine 1 cup red wine and 2 minced shallots. Reduce to ½ cup. Add Demi-glace sauce. Simmer 30 minutes. Strain. Add 1 teaspoon lemon juice and ¼ cup cubed poached beef marrow. Adjust seasonings.

Finish with Cognac and Madeira from Demi-glace recipe and chunk of butter. For grilled meats.

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