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4
Medium
By Paul Gayler
Published 1997
This dish evolved from the French classic, steak Bordelaise, which is beef in a red wine sauce with bone marrow. In my adaptation the marrow is topped with shaved Parmesan and the sauce enriched with aged balsamic vinegar. I generally serve it with buttered spinach with porcini mushrooms and pan-roasted shallots alongside, but any green vegetable would be good.