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

Ingredients

• 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
• 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