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1
Place marrow bones in large bowl.
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2
Cover with ice water.
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3
Refrigerate overnight.
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4
Drain bones.
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5
Using small sharp knife, push marrow out through bones.
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6
Coarsely crumble enough marrow to equal 1 1/4 cups.
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7
Reserve bones and any remaining marrow for another use.
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8
Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.
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9
Preheat oven to 450F.
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10
Sprinkle steaks with salt and pepper.
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11
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
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12
Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side.
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13
Transfer steaks to rimmed baking sheet.
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14
Cook steaks in oven to desired doneness, about 8 minutes for medium-rare.
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15
Tent with foil to keep warm.
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16
Meanwhile, discard excess oil in skillet.
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17
Whisk reduced stock mixture into skillet.
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18
Bring to boil, scraping up any browned bits.
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19
Strain sauce into small saucepan; discard solids.
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20
Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted.
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21
Keep sauce warm.
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22
Melt 3 tablespoons butter in another heavy large skillet over medium-high heat.
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23
Add mushrooms, shallots and garlic; saute until mushrooms are golden brown and tender, about 10 minutes.
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24
Stir in tomatoes and parsley.
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25
Season mushroom mixture with salt and pepper.
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26
Spoon sauce onto plates.
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27
Place steaks atop sauce.
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28
Spoon mushroom mixture over steaks.
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29
Surround with Glazed Onions and serve.
