The sauce is made with a dry Bordeaux red wine, bone marrow, garlic and shallots for a rich, savoury flavour. Heat the oil in a large saucepan over a medium-high heat. Add the shallots ...

Season with salt and pepper. Meanwhile, cook the broccoli in boiling salted water until tender. Stir the crème fraîche and parsley into the sauce and serve immediately with the broccoli.