4 Boneless rib steaks (1")
4 Shallots
2 oz Beef bone marrow
Salt & pepper
Start by trimming and peppering the steaks. Rub the pepper well in
and leave the steaks aside--covered, but not in the fridge for up
to an hour for the flavour to develop while you light the barbecue.
Shortly before cooking, finely chop the shallots with the bone
marrow. Start grilling one side of the meat over very hot coals.
When one side is done to taste, turn over and sprinkle the
shallot/marrow mixture over the cooked side, pressing it in well.
Grill the other side to taste, taking care not to knock off the
shallot mixture. When cooked serve immediately without barbecue or
other sauces. This recipe is designed to bring out the flavour of
the meat, not mask it.
There is a restaurant dish called Steak Bordelaise which uses a red
wine based sauce, flavoured with parsley, shallots and bone marrow,
it is delicious but it is not the real dish as served in Bordeaux
to show off a nice bottle of wine.
