Bone Marrow Bordelaise

Author

Emily
March 25, 2018

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.

Ingredients

  • 1 cupred wine

  • 2sprigs fresh thyme

  • 2shallots, finely diced

  • 1bay leaf

  • 1cupjus de veau lie (or demi-glace)

  • 1bone marrow bone

  • 2tablespoonscanola oil

  • 1tablespoon chilled unsalted butter, diced

  • 1tablespoonflat leaf parsley, finely chopped

  • 1teaspoonfresh rosemary, chopped

  • 1teaspoonfresh thyme, chopped

  • Salt and freshly ground pepper, to taste

Wine Pairing

  • Red Blend

Instructions

  • 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.

  • ADD the veau to the pan and bring the mixture to a boil again. Skim away any impurities.

  • REMOVE marrow from bone and cut into a small dice.

  • WHISK in the bone marrow, butter and remaining herbs and reduce until it coats the back of a spoon. Salt and pepper to taste.

  • STRAIN and serve immediately.

Nutrition

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