steaks to evenly sized portions.
To make the
sauce bordelaise, either split the marrow bones lengthways, scrape out
the marrow and poach it in boiling salted water for 3 minutes, or wrap
each section of the bone in tinfoil and cook in boiling water for 15
minutes, then remove the marrow and keep warm.
Put the red wine, chopped
onions or shallots and tarragon in an enamel or non-stick saucepan. Boil
until the liquid is reduced by half. Add the stock and tomato puree and
simmer for 12 minutes. Strain through a fine sieve and keep warm.
little butter on each steak and cook under a very hot grill, turning
once. Season each side after it is cooked. The length of cooking will
depend on the thickness of the steak.
To serve, mix
the marrow with the sauce, pour over the steaks and serve very hot.
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