French Rib Steak with Marrow and Red Wine Sau

Title:
French Rib Steak with Marrow and Red Wine Sau

Yield:
4 Servings

Categories:
Beef,
French,
Sauces




Ingredients:





   1/4 lb Marrow from beef bones


     2    Rib steaks, about 1 1/2 lbs


          Salt to taste


          Fresh ground pepper


     1 tb Corn,peanut or vegetable


          Oil


     5 tb Butter


     3 tb Finely chopped shallots


 1 1/2 c  Dry red wine


     1 tb Red wine vinegar


   1/4 ts Sugar


   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.