STEAK WITH MARROW AND RED WINE SAUCE

ON  COLD WINTER NIGHTS WHEN I CAN’T SEEM TO SHAKE THE CHILL FROM MY BONES, I GET A CRAVING FOR BEEF.  SOUPS AND STEWS ARE WARMING AND FILLING, BUT NOTHING QUITE SATISFIES MY ATAVISTIC NATURE BETTER THAN A BEAUTIFULLY-COOKED PIECE OF RARE BEEF.  I LIKE THE WEIRD CUTS — SKIRT, FLAT-IRON, TRI-TIP, AND HANGER.  HANGER IS SO NAMED BECAUSE IT HANGS BETWEEN THE RIBS AND THE LOIN.  IT IS SHAPED LIKE A SMALL TENDERLOIN, BUT WITH A BETTER TEXTURE AND MINERAL FLAVOR.  IT’S ALSO ABOUT HALF THE PRICE OF FILLET MIGNON.  THE STEAKS ARE COOKED IN A CAST IRON SKILLET.  THE SAUCE IS FINISHED IN THE SAME PAN.  ADDING MARROW AT THE END LENDS A DEEP, BEEFY RICHNESS TO THE SAUCE.  MAKE SURE YOU HAVE ENOUGH.  I GUARANTEE YOUR GUESTS WILL DEMAND SECONDS.
Click here to download recipe

Share

One thought on “STEAK WITH MARROW AND RED WINE SAUCE

  1. Dear John,

    I was looking for a recipe for Christmas Eve, and remembered this one which was a major hit. I couldn’t remember what it was called, all I remembered was how difficult it was to find marrow bone, but after downloading the G7 chicken, it popped up. I just can’t believe it was so long ago.
    Thanks for all of this.
    Hope you and Lynn have a lovely holiday. We know you will have great food.
    Let’s hope we will all survive this new administration
    See you soon.

    Love,
    Dianne

Leave a Reply

Your email address will not be published.