Sauce Bordelaise

Peel and chop shallots and place in saucepan.

Add red wine, thyme, bay leaf and salt.

Bring to a boil and reduce by half. Meanwhile, melt 1 tablespoon of butter in another saucepan.

Add flour; cook, stirring, until roux has browned.

Add stock, salt and pepper to taste, stirring well.

Cook over a low heat for 15 minutes, stirring frequently.

Dice the marrow and poach for 5 minutes in boiling water, then drain.

Remove the thyme and bay leaf from the wine reduction.

Add the marrow cubes, adjust the seasoning and leave to simmer for 2 to 3 minutes.

Add meat juice. Remove from heat and add remainder of butter and chopped parsley, stirring continuously.