1 1/2 pounds beef marrow bones, cut 1-2 inches thick
2 (6-ounce) beef tenderloin steaks, 1 1/2 inches thick
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon begetable oil
1 tablespoon butter
2 garlic cloves, thickly sliced
3 tablespoons finely chopped shallots or white onion
2 tablespoons chopped fresh Italian parsley
1/2 cup dry red wine
1/4 cup Beef Stock
1 teaspoon soft butter mixed with 1 teaspoon flour
Steak with Red Wine Sauce
Run a knife around the inside of the marrow bones to loosen the marrow, then push one end of the loosened marrow to remove it from the bone. Dice the marrow into 1/2 inch pieces and set aside. Discard the bones.
Sprinkle the steaks with 1/4 teaspoon of the slat and 1/8 teaspoon of the pepper. Heat the vegetable oil in a medium saute pan set on high heat until sizzling, about 2 minutes. Add the steaks, reduce the heat to medium-high and cook for 3 minutes per side for medium-rare. Transfer the steaks to serving plates and lightly cover with foil to keep warm while you prepare the sauce.
Discard the oil from the saute pan and return it to medium-high heat. Add the butter, garlic, shallots or onion and parsley and cook until the shallots become translucent, about 1 minute. Stir in the wine and boil until reduced by half, about 1 minute. To thicken the sauce, remove the pan from the heat and stir in the butter-flour paste. Return the pan to the heat and stir until thickened, about 1 minute. Stir in the cooked beef marrow. Top the steaks with the sauce and serve.
To prepare this recipe for four people, just double all the ingredients. The sauce will take twice as long to reduce because of the larger volume of liquid.
Wine Suggestion - Merlot