Categories: Beef, French, Sauces 
      Yield: 4 servings 
  
    1/4 lb Marrow from beef bones              5 tb Butter 
      2    Rib steaks, about 1 1/2 lbs         3 tb Finely chopped shallots 
           Salt to taste                   1 1/2 c  Dry red wine 
           Fresh ground pepper                 1 tb Red wine vinegar 
      1 tb Corn,peanut or vegetable          1/4 ts Sugar 
           Oil                               1/2 c  Fresh or canned beef broth 
  
  Cut the marrow crosswise into slices,1/2" thick.Put the pieces in a bowl 
  and add cold water to cover.Set aside for 10 minutes or longer Sprinkle the 
  meat on both sides with salt and pepper.Heat the oil in a heavy skillet 
  large enough to hold both steaks.Add the steaks and cook about 10 minutes 
  or until thoroughly browned and  scared on one side.Turn and continue 
  cooking until  thoroughly  browned and scared, about 5 minutes.Cook about 5 
  minutes longer,turning meat occasionally. Transfer the steaks to a warm 
  platter and pour off all fat from the skillet.Add 1 tbsp. of butter to the 
  skillet.When it melts,add the shallots,wine,vinegar and sugar.Cook over 
  relatively high heat until the liquid is almost completely reduced,about 12 
  minutes.Add the broth and any juices that may have accumulated around the 
  steaks.Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter. 
  Meanwhile,drain the pieces of marrow and put them in a saucepan.Add cold 
  water to cover and salt to taste.Bring to a simmer but do not boil.Cook as 
  briefly as possible,only until the marrow is barely heated.If the marrow 
  cooks longer,it will turn into liquid fat.Using a slotted spoon,transfer 
  the marrow pieces to the sauce.Slice the steaks and serve with the marrow 
  sauce on the side.Makes 4 servings.