T-bone with smoked bone marrow and red wine sauce

Red wine reduction

• 3 cups red wine

• 2 shallots-sliced

• 2 cloves garlic-crushed

• 3 sprigs thyme

• 2 black peppercorns

• 1 small fresh bay leaf

1. Place everything in a pot and place it over medium low heat and bring it to a simmer.

2. Simmer until the liquid had reduced by half, so you should have 1 1/2 cups of red wine reduction. Strain and reserve.

Smoked bone marrow

• 2-3 (as much as you want really) canoe cut bone marrow

• water

• salt

1. 24 hours prior to cooking, get yourself a container that can fit all of the bone marrow.

2. Grab enough water to cover and mix in a tbsp of salt.

3. Pour the salt water over the bone marrow and place in the fridge. The saltwater is going to pull out impurities (like blood) and bleach the bones. If you notice after a few hours your water gets really cloudy feel free to change out for fresh salt water.

4. Preheat your smoker to 180f.

5. Remove your bone marrow from the brine and pat dry. Lay on a tray with a wire rack and smoke for 1 hour. You want to bone marrow to be in there long enough to pick up a good amount of smoke but not render completely.

6. Remove the bone marrow from the smoker and scoop out the marrow and lay onto a tray. Place in the fridge for an hour and it should firm up. Dice the cold bone marrow and reserve for the sauce.

Red wine sauce

• red wine reduction (above)

• 1.5 quarts high quality beef stock. Either homemade or a nice stock that’s gelatinous.

• 4 shallots-sliced

• 1 bulb garlic-top cut off

• 3 sprigs thyme

• 1 fresh bay leaf

• 3 black peppercorns

• small knob cold butter (around a tsp)

• salt to taste

1. Preheat a pot over medium heat and add a few tbsp of oil. Once it begins to shimmer, add the garlic bulb cut side down and quickly brown it off. Once it’s golden flip it over and add the shallots. Saute for 3 minutes or until the shallots begin to soften and turn slightly translucent. Add 1/4 cup of the red wine reduction and simmer until the wine is thick and syrupy.

2. Add the beef stock, thyme, bay leaf, and peppercorns. Bring to a gentle simmer. When I’m making reductions I like to move the pot slightly off center from the burner, the bubbles will push all of the fat and scum to one side. Which makes it very easy to skim. And have a rubber spatula nearby to clean the sides of your pot. All of the sticky sauce that clings to the side of your pot as it reduces tastes really good, try to work it back into your sauce before it burns.

3. Simmer for around 30-40 minutes, skimming and cleaning the sides every so often. When the stock starts to thicken up, strain to a smaller pot and finish reducing it in there. With no veggies and aromatics you can give it a few really good skims before finishing the sauce.

4. Once the sauce can thinly coat a spoon (if you’re ever unsure about the consistency of your sauce, simply pour some onto a plate. If it is really watery and runny, keep reducing. If it holds a nice circle and is shiny you’re probably good to go.) Whisk in the cold butter. Taste and adjust your salt, and if you would like additional wine add a few drops of the reserved reduction.

5. To finish the sauce add the smoked bone marrow and quickly warm it through. The bone marrow is already cooked so you’re just reheating it in the sauce.