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Ingredients
US|METRIC
4 SERVINGS
- 4 filet mignon (beef, about 8 oz each, cut to about 2 inches thick)
- 1 1/2 Tbsp. olive oil
- 1 1/2 lb. marrow bones (beef, cut into 1½-inch lengths)
- 4 Tbsp. unsalted butter (divided)
- 1 large shallot (chopped)
- 1 1/4 cups pinot noir
- 1 thyme sprig (fresh)
- 1 bay leaf
- 1/2 cup veal demi glace
- kosher salt
- freshly ground black pepper
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