French Rib Steak with Marrow and Red Wine Sauce

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

1/4 lb Marrow from beef bones
Salt to taste
5 tb Butter
3 tb Finely chopped shallots
1 tb Red wine vinegar
1/2 c Fresh or canned beef broth
Oil
1 tb Corn,peanut or vegetable
1/4 ts Sugar
Fresh ground pepper
1 1/2 c Dry red wine
Water
2 Rib steaks, about 1 1/2 lbs
Cut

Contains MilkPeanutsSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

Bell pepper High in vitamin C · High in protein · Source of vitamin B6
High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims

Vitamin C contributes to normal collagen formation for the normal function of gums.
Vitamin C contributes to normal collagen formation for the normal function of skin.
Vitamin C contributes to normal collagen formation for the normal function of teeth.
Vitamin C contributes to normal energy-yielding metabolism.
Vitamin C contributes to normal functioning of the nervous system.
Vitamin C contributes to normal psychological function.
Vitamin C contributes to the normal function of the immune system.
Vitamin C contributes to the protection of cells from oxidative stress.
Vitamin C contributes to the reduction of tiredness and fatigue.
Vitamin C contributes to the regeneration of the reduced form of vitamin E.
Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in protein · 1.7 g per 100 g, 25% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g
- Vitamin B6 contributes to normal cysteine synthesis.
- Vitamin B6 contributes to normal energy-yielding metabolism.
- Vitamin B6 contributes to normal functioning of the nervous system.
7 more authorised claims

Vitamin B6 contributes to normal homocysteine metabolism.
Vitamin B6 contributes to normal protein and glycogen metabolism.
Vitamin B6 contributes to normal psychological function.
Vitamin B6 contributes to normal red blood cell formation.
Vitamin B6 contributes to the normal function of the immune system.
Vitamin B6 contributes to the reduction of tiredness and fatigue.
Vitamin B6 contributes to the regulation of hormonal activity.
Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet
Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

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.