Bone Marrow Bordelaise
Deep brown in color, bordelaise gets its delectably rich flavor from the demi-glace and bone marrow. These meaty flavors beg to be served with equally gamey fare like grilled steak or roast beef.
Wine Pairing
  1. SWEAT the shallots in oil in a saucepan then add red wine, 2 sprigs of thyme and bay leaf into the pan and set over medium heat. Bring to a boil then reduce to a simmer. Reduce by half.
  2. ADD the veau to the pan and bring the mixture to a boil again. Skim away any impurities.
  3. REMOVE marrow from bone and cut into a small dice.
  4. WHISK in the bone marrow, butter and remaining herbs and reduce until it coats the back of a spoon. Salt and pepper to taste.
  5. STRAIN and serve immediately.