Côte de bœuf from the oven – sauce bordelaise & bone marrow

Name: Côte de bœuf from the oven – sauce bordelaise & bone marrow
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 people
Cuisine: French
Ingredients: 1 côte de bœuf (approx. 1.2 kg); 2 marrow bones (cut lengthwise); 400 ml red wine of the Domaine (Sarabande or Gigue); 2 shallots; 200 ml beef stock; 60 g cold butter; 2 sprigs of thyme; 2 tbsp olive oil; coarse sea salt; aromatic pepper

A large bone-in cut, roasted to the point in the oven, with a glossy bordelaise made from our own red wine and grilled bone marrow. The Bordeaux classic in calm depth.

Beef & Game Category

30 MIN Prep time

40 MIN Cook time

4 people Servings

Ingredients

1 côte de bœuf (approx. 1.2 kg)
2 marrow bones (cut lengthwise)
400 ml red wine of the Domaine (Sarabande or Gigue)
2 shallots
200 ml beef stock
60 g cold butter
2 sprigs of thyme
2 tbsp olive oil
coarse sea salt
aromatic pepper

Sommelier's tip: For the bordelaise, a robust red wine of the Domaine is reduced considerably to break down alcohol and raw acidity. Please do not use cooking wine — ideally, cook with the same wine you also drink.

Perfect Pairing

Sarabande

Perfect Pairing

Gigue

Preparation

Sauce bordelaise

Sweat the shallots in butter, deglaze with the red wine, add thyme and reduce to a third. Add the beef stock, reduce to a syrupy consistency and mount with the cold butter.

Bone marrow

Lightly salt the marrow bones and roast in the oven at 200 °C for about 15 minutes, until the marrow is translucent.

Cook the côte de bœuf

Season the meat, sear it all over in olive oil, then let it come up to a core temperature of 52 °C in the oven at 120 °C.

Rest & serve

Rest for 10 minutes, release along the bone, slice across the grain and serve with the marrow and bordelaise.

Why this wine?

With Sarabande:

The dense structure and spicy depth of the Sarabande take up the reduced bordelaise and carry the robust meat — as a sauce, the wine is already in the dish.

With Gigue:

Gigue sets a brighter, fresher counterpoint that lightens the bone marrow.