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French Rib Steak With Marrow And Red Wine Sau

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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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