Sauce Bordelaise Sauces & Gravies

2 shallots
1/2 cup red wine
1 cup brown sauce(see recipe)
2 tbsp.poached beef marrow
1/4 tsp. minced fresh tarragon

In a saucepan, cook shallots,minced, in red wine over high heat until the wine is reduced to 2 tbsp.. Add brown sauce and simmer the sauce for 10 minutes. Just before serving add marrow and tarragon.