French rib steak with marrow and red wine sauce
Yield: 4 servings
- 1/4 lb Marrow from beef bones 5 tb Butter
- 2 Rib steaks about 1 1/2 lbs 3 tb Finely chopped shallots Salt to taste 1 1/2 c Dry red wine Fresh ground pepper 1 tb Red wine vinegar
- 1 tb Corn peanut or vegetable 1/4 ts Sugar Oil 1/2 c Fresh or canned beef broth 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.