- 3 pounds 1- to 2-inch pieces beef marrow bones
- 3 cups beef stock or canned beef broth
- 1 1/2 cups dry red wine
- 3/4 cup ruby Port
- 6 8-ounce filet mignon steaks (about 1 inch thick)
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
- 3 large shallots, thinly sliced
- 1 1/2 tablespoons minced garlic
- 3 plum tomatoes, seeded, diced
- 2 teaspoons chopped fresh parsley
- Glazed Onions
- Place marrow bones in large bowl. Cover with ice water. Refrigerate overnight. Drain bones. Using small sharp knife, push marrow out through bones. Coarsely crumble enough marrow to equal 1 1/4 cups. Reserve bones and any remaining marrow for another use.
- Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.
- Preheat oven to 450°F. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side. Transfer steaks to rimmed baking sheet. Cook steaks in oven to desired doneness, about 8 minutes for medium-rare. Tent with foil to keep warm.
- Meanwhile, discard excess oil in skillet. Whisk reduced stock mixture into skillet. Bring to boil, scraping up any browned bits. Strain sauce into small saucepan; discard solids. Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted. Keep sauce warm.
- Melt 3 tablespoons butter in another heavy large skillet over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are golden brown and tender, about 10 minutes. Stir in tomatoes and parsley. Season mushroom mixture with salt and pepper.
- Spoon sauce onto plates. Place steaks atop sauce. Spoon mushroom mixture over steaks. Surround with Glazed Onions and serve.