Grilled steak with red wine and eschalot sauce - Better Homes & Gardens Australia

Ingredients

• 4 x 3cm thick pieces bone with marrow
• 7 eschalots
• Sea-salt flakes and freshly ground black pepper, to season
• 2 Tbsp olive oil
• 150g butter
• 4 cloves garlic, crushed
• 350ml cabernet sauvignon red wine (from Bordeaux)
• 300ml demi-glaze
• 3 sprigs thyme
• 1 fresh bay leaf
• 2 x 300g porterhouse steaks, at room temperature
• Finely chopped flat-leaf parsley, to garnish (optional)
• Cook's tips:
• Bones containing rich marrow are available from butchers. Ask your butcher to cut into required pieces.