Sauce Bordelaise

• 5 shallots, chopped
• 1 1/4 c. red wine
• 1 sprig fresh thyme
• 1 bay leaf
• 1 pinch salt
• 1 pinch pepper
• 1/4 c. butter
• 1 Tbsp. flour
• 1 1/4 c. beef stock
• 2 oz. beef marrow
• 2 Tbsp. meat juice
• 1 small bunch parsley, chopped

1. Peel and chop shallots and place in saucepan.
2. Add red wine, thyme, bay leaf and salt.
3. Bring to a boil and reduce by half. Meanwhile, melt 1 tablespoon of butter in another saucepan.
4. Add flour; cook, stirring, until roux has browned.
5. Add stock, salt and pepper to taste, stirring well.
6. Cook over a low heat for 15 minutes, stirring frequently.
7. Dice the marrow and poach for 5 minutes in boiling water, then drain.
8. Remove the thyme and bay leaf from the wine reduction.
9. Add the marrow cubes, adjust the seasoning and leave to simmer for 2 to 3 minutes.
10. Add meat juice. Remove from heat and add remainder of butter and chopped parsley, stirring continuously.

shallots, red wine, thyme, bay leaf, salt, pepper, butter, flour, beef stock, beef marrow, meat juice, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992843 (may not work)