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1
Combine the wine, shallots, carrot, thyme, bay leaf, and peppercorns in a saucepan over high heat and bring to a boil. Reduce the heat and boil gently until the liquid is reduced to 2/3 cup, 15 to 20 minutes. Add the veal stock and continue to boil gently until the liquid is reduced by half. Strain the sauce through a fine-mesh sieve, pressing hard against the solids to extract all the liquid. The sauce can be stored for up to a day in the refrigerator.
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2
One hour before cooking, remove the steaks from the refrigerator.
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3
Preheat the grill or broiler to high.
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4
Season the steaks with salt and pepper. Sear the steaks for 1 minute per side. Lower the heat or move the grill rack farther away from the heat and continue to cook the steaks, turning once, until a kitchen thermometer registers 120u00b0 to 125u00b0F for medium-rare, 10 to 14 minutes. Let the steaks rest, loosely covered with aluminum foil, for 10 minutes. Remember, during this time the internal temperature of the steak will rise by about 5u00b0F.
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5
While the meat is resting, reheat the sauce over medium-low heat. Slice the marrow into 1/2 inch slices and poach them in simmering salted water until translucent and no longer pink, about 2 minutes. Drain the marrow on paper towels.
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6
Cut the meat from the bone and slice it thickly. Top the sliced meat with the poached marrow and serve with the sauce.
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7
Once purchased from the butcher, raw marrow bones must be soaked for 12 to 24 hours in salted water to extract the blood. Place the bones in a large dish of ice water to cover, and add 2 tablespoons of coarse sea salt. Refrigerate, changing the water 4 to 6 times (be sure to add 2 more tablespoons of salt with each change).
