Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Shallots, Minced 1 c Brown Stock, Boiled Over
2/3 c Dry Red Wine -High Heat Until
Salt And Freshly Ground Reduced To 2/3 Cup
-Black Pepper, To 2 tb Beef Marrow, Cubed, Poached
Taste -5 Minutes In
1 ts Chopped Fresh Thyme Simmering Water To Cover,
4 tb Butter -And Drained
1 tb Unbleached Flour 3 tb Chopped Fresh Parsley

Here is a rich, delicious sauce for special occasions. Serve it with
grilled steak or roast beef for a really elegant dining experience.
Ask your butcher for the marrow; its rich flavor is indispensable to
the recipe. This sauce can be prepared up to two days in advance.
Before serving, rewarm over low heat until very hot.

Place the shallots, wine, salt and pepper, and thyme in a small
saucepan and bring to a boil. Continue to boil until the liquid is
reduced by one half. Remove from the heat and strain through a sieve.

Melt 1 Tbls of the butter in a heavy saucepan over medium heat. Stir
in the flour, turn down the heat to low, and cook until browned,
about 2 minutes. Then pour in the stock and continue to simmer over
low heat for another 15 to 20 minutes, stirring from time to time.
Stir in the reduced wine and marrow and cook several minutes longer.
Remove from the heat, beat in the remaining butter and stir in the
parsley. Check and correct the seasonings, if necessary and serve
very hot.

Yield: About 1 cup.

From The Complete Book Of Sauces by Sallie Y. Williams

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