recipe courtesy of Chef Nicholas Drossos, Chef at Frank’s Steaks, Jericho and Rockville Center, New York
- 1⁄4 cup shallots, finely chopped
- 1⁄4 tsp cracked black peppercorn
- 1 oz butter (1⁄4 stick)
- 1 sprig fresh thyme
- 2 Tbsp flour
- 1⁄2 cup J. Lohr Estates Seven Oaks Cabernet
- 4 oz diced beef bone marrow
- 1 1⁄2 cups beef stock
Melt butter in a sauce pan, then add flour to make a roux. Add beef stock and simmer. In a separate pan, sauté shallots for approximately two minutes, until transparent, then add to stock mixture, along with the J. Lohr Estates Cabernet. Reduce for approximately two to three minutes (to an essence). Add thyme and peppercorns, and reduce further for another two to three minutes.
In a separate pan, simmer diced bone marrow in water for three to four minutes. Drain water and add diced marrow to sauce and simmer for approximately two minutes. Serve over tenderloin or skirt steaks, and enjoy with a glass of J. Lohr Estates Seven Oaks Cabernet!