Anne Willan’s Entrecôte a la Bordelaise (Steak with beef marrow)

There are two ways of serving this dish; in country districts books don’t bother with the sauce bordelaise but simply top the steak with bone marrow and pour the pan juices dissolved in a little red wine over it. Any good cut of steak cut 5cm/2in thick can be used. If possible ask the butcher to extract marrow from marrow bones, otherwise use a sharp knife to remove it yourself.

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