Put a seasoned rib of beef in a tin-lined copper sauté pan in which there is some beurre noisette. Let the rib cook for fifteen minutes on each side, basting frequently.
Remove the rib and put it on a plate that will collect the juices. Let it stand for at least twenty minutes in a warm place. Pour the cooking juices from the sauté pan into a frying-pan. Keep both pans for later.
Put sliced bone marrow in a small saucepan and cover with cold salted water. Slowly bring to the boil and when boiling remove from the heat.
Deglaze the sauté pan with red wine (Fleurie) and glace de viande. Reduce the liquid by half. Remove the pan from the heat and whisk in small pieces of butter. When the liaison is complete, correct the seasoning and strain.
Reheat the beef in the frying-pan with the original fat before placing the rib on a warm serving plate.
Pour the juices that have run off the meat while cooling into the sauce au Fleurie.
Cover the beef with the sauce and place the drained, dried bone marrow on top.
Carve the meat in front of your guests.
© 1978 Anthony Blake. All rights reserved.