Prep the ingredients by removing the thyme leaves from the stems. Save the leaves and discard the stems. Crack the black peppercorns.
To prep the bone marrow, dice the bone marrow, and simmer in a small pot of water for 3 to 4 minutes. Drain the diced marrow and reserve.
Heat up a sauce pan over medium heat. When hot, add the butter, melt and then the shallots.
Sauté the shallots for a couple of minutes until they become translucent but be careful not to let them burn.
Remove the pan from the heat source, add the red wine, return the pan to the heat and reduce for 2 to 3 minutes. Add the fresh thyme & cracked peppercorns
Continue reducing the liquids until most of the wine is cooked off.
All the cookbooks say, “cook to an essence” and to me that just means cook until there is very little liquid left in the pan.
Add the demi place to the pan and simmer for approximately 6 minutes until the sauce begins to thicken. Be sure to stir every so often so the sauce does not burn.
Add and stir the reserved bone marrow to the sauce and continue simmering until the marrow has melted and becomes well incorporated into the sauce.
Reduce the sauce until it is thick enough to coat the back of a spoon.
This sauce is good on most cuts of grilled meats including venison but is especially great on beef tenderloin or juicy sirloin steak.