Bordeaux Red Wine Pan Sauce with Bone Marrow

Ingredients

• 2 steaks (8 oz each) Ribeye steak (5‑bone rib) (room‑temperature, seasoned with salt and pepper)
• to taste Kosher salt (for seasoning steak)
• to taste Freshly ground black pepper (for seasoning steak)
• 1 tablespoon Olive oil (for searing steak)
• 2 small Shallots (finely diced; will melt into sauce)
• 25 grams Unsalted butter (about 2 Tbsp, for sweating shallots)
• 1 clove Garlic (grated on a micro‑plane)
• 30 grams Beef bone marrow (scraped from the rib bones, diced)
• 150 ml Dry red wine (Bordeaux style) (medium‑glass, good quality but not expensive)
• 100 ml Demi‑glace (beef stock reduced to glaze) (store‑bought or homemade; should be glossy)
• 1 teaspoon Green peppercorns (lightly crushed)
• 1 tablespoon Fresh tarragon (chopped)
• 1 tablespoon Fresh parsley (chopped)
• 1 teaspoon Lemon juice (freshly squeezed)
• a pinch Additional salt (to finish sauce)

Instructions

1. Season and sear the steak

   Pat the ribeye steaks dry, season generously with salt and pepper, and drizzle with olive oil. Heat the skillet over high heat until very hot, then add the steaks and sear 2 minutes per side for a medium‑rare finish.

   Time: PT4M

   Temperature: high heat

2. Rest the steak

   Transfer the steaks to a plate, loosely cover with foil and let rest for 10 minutes while you prepare the sauce.

   Time: PT10M

3. Cool the pan slightly

   Remove the skillet from the burner or lower the heat to medium‑low; let it cool for about 30 seconds so the shallots won’t burn.

   Time: PT30S

4. Sweat shallots in butter

   Add 25 g butter and the diced shallots to the pan. Cook over low‑medium heat, stirring occasionally, until the shallots are soft and translucent (about 5 minutes).

   Time: PT5M

   Temperature: low‑medium heat

5. Add garlic

   When the shallots are nearly done, add the grated garlic and cook for another 2 minutes, just until fragrant.

   Time: PT2M

   Temperature: low‑medium heat

6. Extract bone marrow

   Using a small spoon, scrape the marrow out of the rib bones into a bowl. Dice the marrow roughly so it will melt into the sauce later.

   Time: PT2M

7. Deglaze with red wine

   Increase the heat to medium‑high, pour in 150 ml dry red wine, and stir to loosen any browned bits. Reduce the wine until it is almost completely evaporated, leaving a thick glaze (about 5‑7 minutes).

   Time: PT6M

   Temperature: medium‑high heat

8. Incorporate bone marrow

   Stir the diced bone marrow into the wine glaze; let it melt and emulsify for 1 minute.

   Time: PT1M

   Temperature: medium heat

9. Add demi‑glace

   Pour in 100 ml demi‑glace, bring to a gentle simmer, and reduce until the sauce coats the back of a spoon (about 3 minutes).

   Time: PT3M

   Temperature: medium heat

10. Finish with aromatics

    Stir in 1 tsp crushed green peppercorns, chopped tarragon, chopped parsley, lemon juice, and a pinch of salt. Swirl the pan gently to emulsify; cook another 1‑2 minutes until slightly thickened.

    Time: PT2M

    Temperature: low heat

11. Plate and serve

    Slice the rested steak against the grain, plate, and spoon the warm Bordeaux sauce over the top. Garnish with a few extra herb leaves if desired.

    Time: PT1M

Nutrition Facts

Calories

650

Protein

45 g

Carbohydrates

5 g

Fat

45 g

Fiber

0 g