In this recipe for Grilled Steak with Red Wine Sauce and Bone Marrow, excerpted from Fat: An Appreciation of a Misunderstood Ingredient, with Recipes, author Jennifer McLagan one-ups Ruth Chris by replacing the butter with bone marrow. As she states, "It really doesn't get much better than this...The rich, fatty marrow melts over the warm steak slices, enriching the beef and melting into the wine sauce."
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look - you make me turn into jelly, ok? =)
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