Bordelaise Sauce

Serves 6

2 tbsp olive oil 

100 g shallots, sliced 

½ garlic bulb 

1 fresh rosemary sprig 

3 fresh thyme sprigs 

½ tsp sea salt 

3 black peppercorns 

375 ml good red Bordeaux wine 

500 ml Beef Bone Stock

Method

Heat the oil in a large saucepan over medium-high heat. Add the shallots, garlic, rosemary, thyme, salt, and peppercorns, stirring frequently, and cook for 5 minutes.

Then, pour in the wine and increase the heat to reduce the liquid by two-thirds. In a separate saucepan on medium heat, the stock.

Once the wine has reduced, combine the warm stock with the wine pan and bring it to a rolling boil. Maintain this temperature and continue cooking until the liquid reduces by half and the sauce thickens.

Carefully, strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. The sauce should coat the back of a spoon, so if it's not thick enough, continue reducing it in the pan before serving.