FILET MIGNON  WITH MARROW AND SAUCE BORDELAISE

Ingredients for 4 persons:

4 – 6 ounce  beef medallions

2 marrow bones

Sauce:

1 bottle of red Bordeaux wine

2 shallots, chopped

1 tablespoon beef glace de viande (highly reduced beef stock)

1 branch of thyme

1 bay laurel leaf

4 each, white and black peppercorns

4 ounces cold, unsalted butter, cut into 8 pieces

1 pinch sugar

Directions;

Carefully remove the marrow from the bones.  Cut each piece in half and submerge in cold, salted water.

Sauce:

Combine the wine, shallots, glace, thyme, bay leaf and peppercorns in a heavy, non-reactive pan.  Bring to a simmer and reduce to 3 ounces (between 1/3-1/2 cup).  Strain the reduction into a skillet and stir in the butter over very low heat.  Season with sugar for balance.  Reserve.

Lightly salt, pepper and oil the beef.  Saute or grill the beef to the amount of doneness desired.  Meanwhile, poach the marrow in the salted water and drain.

Plating:

Serve each filet portion covered with a round of marrow and surround with the Sauce Bordelaise.