Bordeaux sauce for steaks

Cut beef trimmings into cubes, chop chicken wings into pieces, slice shallots and onions, finely chop mushrooms, cut medium carrot, finely chop garlic clove, mix arrowroot with a small amount of water, crush peppercorns.

Heat oil in a large skillet. When it starts to smoke slightly, add veal and chicken and fry on high heat for about 20 minutes until browned on all sides.

Add vegetables (2 shallots, an onion, mushrooms, carrots) and garlic, sauté for 10 minutes or until golden brown and caramelized. Add tomato puree, thyme, and cook for another 2-3 minutes.

Pour in wine and water and bring to a boil, scraping the sediment from the bottom of the pan with a wooden spoon to get caramelized juices from frying.

Boil without heating for about 25 minutes or until the liquid is reduced by 2/3.

Add the broth. Bring to a boil again, then simmer uncovered for about 25 minutes, regularly skimming off the foam. When the mixture reduces by half, stir in the arrowroot to thicken the liquid.

Cook for another 2 minutes, then strain through a fine sieve. The resulting juice should be thick enough to lightly coat the back of a spoon.

Place 3 finely chopped shallots in a large pan with 200 ml of red wine, a sprig of thyme, 6 crushed black peppercorns, and a small bay leaf. Reduce by half.

Add 300 ml of juice and boil at a bubbling simmer, uncovered, for 10 minutes.

Soak 50 g of cleaned bone marrow in warm water for 5 minutes, then dry it.

Strain the sauce and add the bone marrow. Beat in a piece of butter.