A classic meat dish that marries well with a Bordeaux wine.
Ingredients (for
4 people)
2 rib steaks (500 g
each)
1 large beef marrow
100 g butter
1/2 bottle Bordeaux wine
4 shallots
30 cl beef stock
1 bunch of parsley
1 tablespoon flour
salt, pepper
Procedure
Remove the marrow from the bones and soak it in cold water
for 45 minutes. Chop the parsley and shallots, that you have already peeled.
Heat some butter in a pan. Put the steaks in the sizzling butter. Fry them for 4
minutes on each side. Salt and pepper. Cook additionally according to your
desire.
In the same pan, sweat the shallots in butter
with some salt added. Pour in the stock and Bordeaux. Bring to a boil
and reduce to half over strong fire.
Add to this sauce a walnut of butter and one teaspoon of
flour. Stir gently with a wooden spoon. Slice the marrow in thin slices.
Lay the steaks on a plate. Add the marrow
slices and pour on a little sauce. Powder with fresh ground pepper and
sprinkle with parsley leaves.
How to Serve :
Serve it without letting it cool down with steamed or saute potatoes.
