Classic Entrecôte à la Bordelaise (Rib steaks in red wine and shallot sauce)

Ingredients

• Sauce

  • 2 to 3 beef marrow bones
  • 2 French shallots, chopped
  • 2 tablespoons (30 ml) butter
  • 1 tablespoon (15 ml) brown sugar
  • 1 cup (250 ml) Bordeaux red wine
  • 1 sprig fresh thyme
  • 1 cup (250 ml) homemade or store-bought demi-glace
  • 1 tablespoon (15 ml) cognac or brandy
  • Salt and pepper

• Entrecote

  • 2 Rib steaks (Rib eye or sirloin) approximately 1 1/2-inch (4-cm) thick
  • 1 tablespoon (15 ml) olive oil
  • 1 tablespoon (15 ml) butter
  • 2 tablespoons (30 ml) chopped parsley