-
1
Bring broth to simmer in heavy small saucepan over medium-high heat.
-
2
Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes.
-
3
Using slotted spoon, transfer marrow to small plate.
-
4
Refrigerate marrow poaching liquid.
-
5
Refrigerate marrow until cold and firm, about 45 minutes.
-
6
Dice marrow finely; cover and chill.
-
7
(Can be made 1 day ahead.
-
8
Keep marrow and poaching liquid chilled.)
-
9
Melt 1 tablespoon butter in heavy medium skillet over medium-high heat.
-
10
Add shallot and saute until translucent, about 3 minutes.
-
11
Add wine and boil until reduced to scant 1/2 cup, about 5 minutes.
-
12
Transfer reduction to small bowl.
-
13
Melt 2 tablespoons butter in heavy large skillet over high heat.
-
14
Sprinkle steaks lightly with salt and pepper.
-
15
Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare.
-
16
Transfer steaks to plates.
-
17
Add wine reduction to skillet and bring to boil, scraping up browned bits.
-
18
Reduce heat to medium.
-
19
Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time.
-
20
Add 1/4 cup reserved marrow poaching liquid and diced marrow.
-
21
Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes.
-
22
Thin sauce with more poaching liquid by tablespoonfuls, if desired.
-
23
Season sauce with salt and pepper.
-
24
Spoon sauce over steaks.
-
25
Sprinkle with parsley.
