243 | Bordelaise Garnishing, for tenderloins and steaks.
—Place a peeled shallot chopped very fine in a sautoire with half a glassful of red wine, and cook for five minutes; add half a pint of Espagnole sauce (No. 151), a small pinch of red pepper, and cook for five minutes longer. Serve it poured over the fillets or steaks, placing on each one six slices of beef marrow, previously parboiled for one-half a minute.