1. In a sauce pot add in shallots, thyme, bay leaf, peppercorns, and cabernet sauvignon and reduce by three-fourths.
2. Add in demigalze and simmer for 20 minutes.
3. Strain and swirl in raw butter and garnish with poached bone marrow
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 1-2
2 Ounces chopped shallots
1 TSP chopped thyme
1 Bay leaf
6 Cracked peppercorns
1 Cup cabernet sauvignon
1 Quart of demiglaze
2 Ounce butter
TSP poached bone marrow
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