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Bordeaux Red Wine Pan Sauce with Bone Marrow
A rich, glossy Bordeaux‑style pan sauce made with red wine, demi‑glace, fresh herbs, and luxurious bone marrow. Served over a perfectly seared ribeye steak, this sauce adds deep umami, acidity and a silky mouthfeel in under an hour.
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Critical Success Points
- • Allow the pan to cool slightly before adding shallots to avoid burning.
- • Reduce the red wine until almost all liquid evaporates; under‑reduction leaves a harsh alcohol flavor.
- • Emulsify the sauce gently with a swirling motion; over‑whisking can break the emulsion.
Safety Warnings
- • The skillet will be extremely hot; use oven mitts.
- • Handle bone marrow with a spoon; avoid splattering hot liquid.
- • Alcohol vapors from wine can ignite; keep flame away.
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