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Ingredients
Directions
- Cook shallots in red wine till reduced to 1/4 the original quantity. Add in 1 c. of bordelaise sauce and mix gently for 10 min. Have ready a beef marrow bone that the butcher has split so which the marrow can be removed easily. Cut the marrow in small dices, poach it in boiling salted water for 1 or possibly 2 min and drain. Just before serving, add in 2 Tbsp. of this beef marrow and 1/2 tsp. minced parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 407g | |
| Calories 402 | |
| Calories from Fat 3 | 1% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 428mg | 12% |
| Total Carbs 80.24g | 21% |
| Dietary Fiber 3.2g | 11% |
| Sugars 73.75g | 49% |
| Protein 1.21g | 2% |
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