1 c red wine
2 oz shallot
1/4 t peppercorns
1/8 t thyme
1 bay leaf
1 qt demiglaze
2 oz unsalted butter
marrow
combine red wine, shallots, peppercorns, thyme, and bay leaf in a
saucepan, over a medium flame
heat and stir to reduce by three-fourths
add demiglaze and simmer for 15-20 minutes
strain through a chinois or cheesecloth
swirl in butter
poach marrow in salted water, drain
use to garnish sauce
serve hot or warm
