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1
Rinse marrowbones and soak in warm water to cover 10 minutes.
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2
Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end.
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3
Discard bone and repeat with remaining bones.
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4
Cut marrow crosswise into 1/8-inch-thick rounds.
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5
Cover marrow with cold water in a bowl and chill, changing water twice, 24 hours.
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6
Boil wine, shallot, mushrooms, carrot, thyme, bay leaf, and peppercorns in a 3-quart heavy saucepan until reduced to about 1/2 cup, about 15 minutes.
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7
Add veal stock and return to a boil.
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8
Pour through a fine sieve into a 2-quart heavy saucepan, pressing on and discarding solids.
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9
Return sauce to a boil.
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10
Stir together arrowroot and Madeira and whisk into sauce.
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11
Simmer, whisking occasionally, until slightly thickened, about 2 minutes, then stir in salt and season with pepper.
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12
Preheat oven to 350F.
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13
Pat beef dry and sprinkle with salt and pepper.
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14
Heat oil and butter in a small flameproof roasting pan over moderately high heat until foam subsides, then brown beef well on all sides, about 10 minutes.
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15
Put roasting pan with beef in middle of oven and roast until an instant-read thermometer inserted diagonally 2 inches into center registers 130F for medium-rare, about 30 minutes.
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16
Transfer to a cutting board and let stand 10 minutes, then cut into 1/2-inch-thick slices.
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17
Bring broth, water, and salt to a simmer in a small saucepan.
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18
Drain marrow and transfer with a slotted spoon to saucepan.
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19
Poach at a bare simmer 8 minutes.
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20
Bring sauce to a simmer and add marrow using slotted spoon.
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21
Pour some sauce over sliced beef and serve remainder on side.
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22
If desired, arrange marrow rounds between beef slices with slotted spoon.
