|Chopped shallots||2 Tablespoon|
|Red wine||125 Milliliter (1/2 Cup)|
|Demi glace sauce||125 Milliliter (1/2 Cup)|
|Beef marrow||4 Tablespoon, diced|
Melt the butter in a small saucepan.
Add the shallots and cook them until they are softened.
Add the wine, peppercorns and thyme and continue cooking until the wine is reduced by half.
Add the demi-glace and simmer for 15 minutes.
Remove the pan from the heat.
Skim off the fat and strain the sauce.
Pour the sauce into the top part of a double boiler.
Add the marrow and stir to dissolve it over very low heat for 10 minutes.