French Rib Steak With Marrow & Red Wine Sau Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 lbs: Marrow from beef bones,
2 Rib: steaks, about 1 1/2 lbs
Salt to taste,
Fresh ground pepper,
1 tbsp: Corn, peanut or vegetable
Oil,
5 tbsp: Butter,
3 tbsp: Finely chopped shallots,
1 1/2 cup: Dry red wine,
1 tbsp: Red wine vinegar,
1/4 tsp: Sugar,
1/2 cup: Fresh or canned beef broth,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp