Source

Progression

Leave the marrow to drain overnight in a bowl of cold water.

Peel and finely chop the shallots. Reduce the red wine by half. Season the slices of meat with salt and pepper. Heat 30g of the butter in a frying pan. When it turns a nutty colour, place the slices of meat in the butter and cook them to taste.

Remove from the pan and set aside in a dish on an overturned plate (so that the meat doesn't soak in its own juices).

Cut the marrow into four slices, poach them in a small pan of hot salted water (without boiling), then remove the pan from the heat and leave to stand.

Pour the cooking butter from the pan into a frying pan and set aside. Add the chopped shallots to the pan and sweat lightly, then pour in the reduced red wine, add the meat glaze and continue reducing until syrupy.

Remove the pan from the heat and slowly whisk in the remaining butter in small pieces. Do not allow the sauce to boil, but keep it very hot.

Reheat the meat in the pan with its cooking butter. Collect the juices and add them to the sauce.

Place the meat on the plates or in a serving dish. Drizzle with Fleurie sauce, then drain the marrow slices and place them on top of the meat. Sprinkle the marrow with coarse salt and mignonette pepper. Serve immediately.