Steak Bordelaise with Marrow and Shallot Garnish

This is, of course, the great specialty of Bordeaux. In his excellent book on Bordelaise cooking, Traité de Cuisine Bourgeoise Bordelaise, Alcide Bontou explains that the original version is simply a grilled rib steak garnished with a mixture of “four shallots, a nice piece of firm bone marrow, and a small amount of parsley all chopped together. This mixture is spread over the side of the steak that has been grilled first; then a large wide-bladed kni