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Sauce Bordelaise

1/4 cup finely chopped shallots
1 oz butter (1/4 stick)
4 oz diced beef bone marrow
1/4 teaspoon cracked black peppercorn
1 sprig fresh thyme
1/2 cup red wine (Use a good table wine)
6 oz Demi-Glace

Melt butter in a sauce pan and saute shallots for approx. 2 minutes
(until transparent). Add red wine and reduce for approx. 2-3 minutes
(to an essence). Add thyme and peppercorns and reduce further for
approx. 2-3 minutes (until almost no liquid remains). Add Demi-Glace
and stir with a whisk till demi-glace is dissolved. Simmer for
approx. 5-6 minutes (until sauce begins to thicken). In a separate
pan, simmer diced bone marrow in water for 3-4 minutes. Drain water
and add diced marrow to sauce and simmer for approx. 2 minutes.
Serve over tournedo, beef tenderloin steaks, or rump steaks.

Note: If bone marrow is not available, you can substitute butter
instead.

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