Part 7/8:
While your beef is roasting, don’t forget the sauce. Prepare a classic Bordelaise by sautéing shallots, garlic, and crushed peppercorns in butter. Deglaze with dry red wine, reducing it until a small quantity remains, then finish with demi-glace or beef stock, adding herbs for flavor. Stir in a few tablespoons of the bone marrow butter for richness.
Final Touches
Once you’ve reached the desired temperature, let the roast rest again for a few minutes. Before slicing, lather the surface with any remaining bone marrow butter for an additional flavor burst. Remove the butcher twine and carve into perfect slices, revealing an even medium-rare color throughout.