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1
Cut the marrow crosswise into slices half an inch thick.
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2
Put the pieces in a bowl and add cold water to cover.
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3
Set aside for 10 minutes or longer.
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4
Sprinkle the meat on both sides with salt and pepper.
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5
Heat the oil in a heavy skillet large enough to hold both steaks.
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6
Add the steaks and cook about 10 minutes or until thoroughly browned and seared on one side.
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7
Turn and continue cooking until thoroughly browned and seared, about 5 minutes.
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8
Cook about 5 minutes longer, turning the meat occasionally.
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9
Transfer the steaks to a warm platter and pour off all fat from the skillet.
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10
Add 1 tablespoon of butter to the skillet and when it melts, add the shallots, wine, vinegar and sugar.
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11
Cook over relatively high heat until the liquid is almost completely reduced, about 12 minutes.
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12
Add the broth and any juices that may have accumulated around the steaks.
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13
Cook about 3 minutes and swirl in the remaining 4 tablespoons of butter.
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14
Meanwhile, drain the pieces of marrow and put them in a saucepan.
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15
Add cold water to cover and salt to taste.
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16
Bring to a simmer but do not boil.
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17
Cook as briefly as possible, only until the marrow is barely heated.
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18
If the marrow cooks longer it will turn into liquid fat.
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19
Using a slotted spoon, transfer the marrow pieces to the sauce.
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20
Slice the steaks and serve with the marrow sauce on the side.
