Classic Entrecôte à la Bordelaise (Rib steaks in red wine and shallot sauce)

Instructions

1. 1

   Remove the bone marrow. To do this, press the marrow with your thumb so as to push it out of the bone. If the marrow resist, heat the bones in a 180 °C (350 °F) preheated oven for 8 to 10 minutes and try again. If necessary, remove it with a small knife. Cut the marrow into 1-cm (1/2-inch) thick slices. Set aside.

2. 2

   In a small saucepan, soften the shallots in the butter. Add the sugar and cook for 1 minute. Deglaze with the wine and add the thyme. Bring to a boil and reduce by half, about 10 minutes. Add the demi-glace. Bring to a boil and simmer for about 10 minutes or until the sauce is syrupy. Add the brandy. Remove the thyme sprig. Season with salt and pepper. Set aside.