Ingredients

Reduction

• 250 g Espagnole
• 40 g Shallots
• 3 g Cracked Peppercorns, Mignonette
• 1 Sprig Thyme
• 1 Bay Leaf
• 250 g Red Wine

Sauce

• 40 g Grass-Finished Bone Marrow, poached
• Few Drops of Lemon Juice
• Salt and Freshly Ground Black Pepper, to taste
• 10 g Cold Grass-Finished Butter

Directions

1. Place all the reduction ingredients into a saucepan and place it over medium heat. Reduce by 4/5ths. add the brown sauce, and cook for 10 minutes.
2. Pass the sauce through a chinois and add salt and lemon juice; the lemon is used to accentuate the flavors, but it should not dominate.
3. Bring to a simmer, remove from heat, and gently stir in the butter a little at a time (monte au beurre).
4. Poach the marrow by plunging it into lightly simmering salted water. Cook for several seconds and refresh in ice water.
5. Dice the poached marrow and add to the sauce.