| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | French | Beef, French, Sauces | 4 | Servings |
INGREDIENTS
| 1/4 | lb | Marrow from beef bones |
| 2 | Rib steaks, about 1 1/2 lbs | |
| Salt to taste | ||
| Fresh ground pepper | ||
| 1 | T | Corn, peanut or vegetable |
| Oil | ||
| 5 | T | Butter |
| 3 | T | Finely chopped shallots |
| 1 1/2 | c | Dry red wine |
| 1 | T | Red wine vinegar |
| 1/4 | t | Sugar |
| 1/2 | c | Fresh or canned beef broth |
INSTRUCTIONS
Cut the marrow crosswise into slices,1/2" thick.Put the pieces in a bowl and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the meat on both sides with salt and pepper.Heat the oil in a heavy skillet large enough to hold both steaks.Add the steaks and cook about 10 minutes or until thoroughly browned and scared on one side.Turn and continue cooking until thoroughly browned and scared, about 5 minutes.Cook about 5 minutes longer,turning meat occasionally. Transfer the steaks to a warm platter and pour off all fat from the skillet.Add 1 tbsp. of butter to the skillet.When it melts,add the shallots,wine,vinegar and sugar.Cook over relatively high heat until the liquid is almost completely reduced,about 12 minutes.Add the broth and any juices that may have accumulated around the steaks.Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter. Meanwhile,drain the pieces of marrow and put them in a saucepan.Add cold water to cover and salt to taste.Bring to a simmer but do not boil.Cook as briefly as possible,only until the marrow is barely heated.If the marrow cooks longer,it will turn into liquid fat.Using a slotted spoon,transfer the marrow pieces to the sauce.Slice the steaks and serve with the marrow sauce on the side.Makes 4 servings.
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