• 4 x 3cm thick pieces bone with marrow
• 7 eschalots
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp olive oil
• 150g butter
• 4 cloves garlic, crushed
• 350ml cabernet sauvignon red wine (from Bordeaux)
• 300ml demi-glaze
• 3 sprigs thyme
• 1 fresh bay leaf
• 2 x 300g porterhouse steaks, at room temperature
• Finely chopped flat-leaf parsley, to garnish (optional)
• Bones containing rich marrow are available from butchers. Ask your butcher to cut into required pieces.
• Demi-glaze is available from good-quality butchers and delis. If you are unable to obtain demi-glaze, put 500ml salt-reduced beef stock in a saucepan and bring to the boil. Simmer for 20 minutes or until reduced to 300ml.
Preheat oven to 180°C. If using bones with marrow, cook in a small saucepan of boiling salted water for 1 minute. Drain and set aside.
Put a sheet of foil on a flat surface. Put 4 of the eschalots on foil. Season, then drizzle over 1 Tbsp of the oil. Fold foil to enclose eschalots. Put on an oven tray and bake for 30 minutes or until eschalots are tender. Set aside in foil to keep warm. Remove skins and finely chop remaining 3 eschalots.
Meanwhile, heat 20g of the butter and remaining oil in a medium frying pan over a medium heat. Add chopped eschalots and garlic. Cook for 2 minutes or until softened. Add thyme and bay leaf. Add red wine and bring to the boil. Simmer for 20 minutes or until wine is reduced by two-thirds. Add demi-glaze and return mixture to the boil. Simmer for 20 minutes or until mixture is reduced by two-thirds.
Put bones, if using, on an oven tray. Roast for 10 minutes or until marrow is heated through. Heat a chargrill pan over a high heat. Season steaks with salt and pepper on both sides. Grill steaks and cook for 6-8 minutes for medium-rare or until cooked to your liking. Transfer to plate and cover with foil to keep warm.
Return sauce to heat and bring to the boil. Add remaining butter, a little at a time, stirring after each addition until butter is melted and well combined. (This will add a gloss and richness to the sauce.) Season with salt and pepper.
Transfer steaks to serving plates. Top with marrow bones, if using. Squeeze roasted eschalots from their skin onto steaks. Spoon sauce over steaks and serve sprinkled with chopped parsley, if using.
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