Step 1

Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, salt and peppercorns while stirring frequently. Cook for 5 minutes.

Step 2

Add the wine to the pan and then turn up the heat. Reduce the volume of liquid by two-thirds.

Step 3

In a separate saucepan on a medium heat, cook the bone marrow until the fat has melted. Lift out any remaining solids and chop them on a board until the pieces are no bigger than 5mm/¼in. Set these aside for later and add the beef stock to the liquid fat in the pan to warm through.

Step 4

Once the wine has reduced, pour the warm stock and bone marrow mixture into the wine pan and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the volume of the liquid has reduced by half and the sauce has thickened.

Step 5

Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.

Step 6

The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before adding the chopped bone marrow and serving.