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

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

Côte de bœuf, carved against the grain, with sauce bordelaise and roasted bone marrow.

The ingredients: côte de bœuf on the bone, marrow bones, shallots and thyme.

Cooking the beef: sear hard on all sides, then let it finish in the oven at 120 °C to a core temperature of 52 °C.

With Sarabande: its dense structure and spicy depth carry the robust meat and the bordelaise.

1 / 4Côte de bœuf, carved against the grain, with sauce bordelaise and roasted bone marrow.

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?

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.

Good to know

Tips & insights

Take the côte de bœuf out of the fridge in good time and let it come to room temperature.
First sear it hard all over, then bring it to the desired doneness in the oven at gentle heat.
For the Bordelaise, use the same wine you drink — reduced hard, it sheds alcohol and raw acidity.
Warm the bone marrow in the oven or in the stock and spoon it over the meat at the end.
Rest it for at least ten minutes before slicing and carve against the grain.

Frequently Asked Questions

Which wine pairs with côte de bœuf and Sauce Bordelaise?

The Sarabande. Its dense structure and spicy depth take up the reduced Bordelaise and carry the robust meat — as a sauce, the wine is already in the dish. Plate and glass thus close the same circle.

Which wine is suitable for the Bordelaise?

Use a robust red from the domaine, ideally the same one you drink with the meal. Avoid so-called cooking wine. In a hard reduction, alcohol and raw acidity are lost and the aroma concentrates.

How do I recognise the right doneness?

For juicy medium-rare a probe thermometer reads 52 to 54 °C, for medium 56 to 58 °C. Measure in the thickest part near the bone. After resting, the temperature rises another two to three degrees.

How do I get the marrow out of the bones?

Have the butcher prepare the marrow bones sawn lengthwise. Warm them in the oven until the marrow turns glassy, then loosen it with a small spoon. Cooking it too long makes it run.

The wine to pair