Wine Sauce and Grilled Italian Bread | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Wine Sauce and Grilled Italian Bread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; Bob's Red Mill Dark Rye Flour, Organic; SIGNATURE SELECTS Broth, Fat Free, Beef; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Colo-Pac Produce, Inc. Shallots Onions; Angel Brand Thyme Sticks; Cake Mate Sugar, Blue; Morton Iodized Salt, 26 Ounce; Ménage à Trois Sultry Red Wine; McCormick® Ground Thyme

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Wine Sauce and Grilled Italian Bread

Serves 415 mins prep20 mins cook

A delicious dish featuring roasted bone marrow paired with a savory wine sauce and grilled Italian bread. The bone marrow is seasoned and roasted until tender, and the sauce, made with beef broth, red wine, butter, and herbs, enhances the dish's richness. Perfect for dipping the grilled bread.

0 servings

What you need

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

tsp flour

cup beef broth

pepper

shallot

thyme sprigs

tsp sugar

salt

cup red wine

bunch thyme

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Instructions

1: Season bone marrow with olive oil, salt, pepper, and thyme.

2: Roast at preheated oven at 400°F for 20 minutes.

3: In a pan, sauté chopped shallot in 2 tablespoons of melted butter until translucent.

4: Add salt, pepper, thyme, sugar, wine, and beef broth to the pan.

5: Bring to a boil and then simmer until reduced by half.

6: Mix the remaining 2 teaspoons of butter with the flour and slowly add to the sauce.

7: If the sauce thickens too much, add some water.

8: Serve the sauce for dipping along with the roasted bone marrow.

9: To prepare the bread, dip it in the marrow drippings and finish on a gas burner, grill or pan sear.

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