This is an example of a wine-enriched sauce and it is traditionally served over beef steaks or beef tenderloin. However, it is also great on veal, pork and lamb.
2 1/2CupsDry Red WinePreferably not Merlot or Pinot Noir
4TablespoonsShallotsfinely chopped
1/2teaspoonGround Black PepperMore if needed
2Sprigs Fresh Thyme
1Bay Leafe
1 1/2OzDemi-Glace Golddissolved in 1 cup warm water
2Teaspoonslemon juice
1/2cupbeef marrowdiced, soaked for 2-3 min in hot water and drained or 1/2 cup (1 stick chilled unsalted butter, diced)
Kosher Salt
PinchGround Allspice
PinchCayenne Pepper
Instructions
In a saucepan, combine wine, shallots, pepper, thyme, and bay leave. Bring the mixture to a boil and cook until the liquid is reduced by about 2/3 cup.
Whisk in the Demi-Glace and simmer the sauce for 15 minutes.
Strain the sauce through a fine mesh sieve into a clean saucepan. Place the pan over low heat, then whisk in your lemon juice and beef marrow (or butter if your substituting), and continue to whisk until the marrow melts into the sauce. Season the sauce to taste with any additional pepper, allspice and cayenne.