Shallot-Thyme Pan Sauce

Name: Shallot-Thyme Pan Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1 cup (240 ml)
Cuisine: French Classic
Ingredients: 1 Tbsp (15 ml) Canola Oil; 1 cup diced tenderloin trim (140 g) Beef Trim; 1/4 cup sliced + 1 Tbsp chopped finish (40 g) Shallot; 1/2 cup dry (120 ml) Red Wine; 2 cups chicken jus (480 ml) Chicken Stock; 2 sprigs + 1 tsp picked (4 g) Thyme; 1 tsp (6 g) Salt; 1/2 tsp (2.5 ml) Red Wine Vinegar; 3 Tbsp diced (40 g) Bone Marrow

Independent adaptation of a publicly published Daniel Humm recipe. Not affiliated with, sponsored by, or endorsed by Daniel Humm.

FINISHING SAUCE · BEEF TENDERLOIN

A finishing sauce for beef tenderloin.

Humm's bone marrow bordelaise for beef tenderloin.

On the jar

BONE MARROW

Method: stove
Yield: about 1 cup
Ingredients: 9

Stove sauce. Cook from the recipe

Ratio

Canola Oil 15 mlRed Wine 120 mlChicken Stock 480 mlRed Wine Vinegar 3 ml

Ingredients

Canola Oil1 Tbsp (15 ml)
Beef Trim1 cup diced tenderloin trim (140 g)
Shallot1/4 cup sliced + 1 Tbsp chopped finish (40 g)
Red Wine1/2 cup dry (120 ml)
Chicken Stock2 cups chicken jus (480 ml)
Thyme2 sprigs + 1 tsp picked (4 g)
Salt1 tsp (6 g)
Red Wine Vinegar1/2 tsp (2.5 ml)
Bone Marrow3 Tbsp diced (40 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Shallot-Thyme Pan Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

2 kitchens · 3 stars · 3 national awards

Dijon Vinaigrette★★★ KITCHENOn the jar: DIJON VINAIG
Saffron Vinaigrette★★★ KITCHENOn the jar: SAFFRON VINA
Asparagus Mustard SauceNATIONAL AWARD WINNEROn the jar: ASPARAGUS
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.

Originally published as Bone Marrow Bordelaise.

Adapted from a Daniel Humm recipe (Gear Patrol / Eleven Madison Park).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Gear Patrol / Eleven Madison Park (published as “Bone Marrow Bordelaise”). Full citation lives in Provenance.

Companion jar