Ingredients
1 cup red wine
1 shallot, minced
1 bay leaf
Pinch thyme
1 quart sauce espagnole
2 Tblsp whole butter
Poached bone marrow (optional)
Preparation
Reduce 1 cup red wine, with shallot, bay leaf, and thyme to 2 oz. Add brown sauce and simmer 10 minutes. Strain through a fine sieve and whisk in 2 Tblsp whole butter. Garnish with optional poached marrow.
