Mountain pepper and native thyme sauce
300ml full-bodied red wine
3 shallots, coarsely chopped
3 tablespoons beef stock
1 clove garlic, crushed
2 teaspoons ground native thyme
2 teaspoons ground Alpine pepper
pinch of cayenne peppersalt and ground black pepper
100g beef marrow bones (optional)
1 tablespoon brandy
3 tablespoons butter
Heat the wine then add the shallots, stock, garlic, half the native thyme, the Alpine pepper, and other seasonings. Boil and reduce to one third volume. Wrap the bones in muslin and simmer in boiling salted water for 15 minutes. Drain.
Add the brandy to the sauce and remove from heat. Swirl in the butter a little at a time then set back over a low heat, stirring for a few minutes. Remove the marrow from the bones and finely chop it. Stir into the sauce to finish.