Instructions: 1 Cook the marrowbone for 15 minutes in boiling salted water.

2 Peel the shallots and chop finely. Heat the oil in a pan, and fry the entrecotes quickly on each side. Arrange them on a serving dish and keep warm. Remove the marrowbone from the water and leave to cool.

3 Put the shallots into the frying pan used to fry the steaks, stir, add the wine, thyme and bay leaf. Dissolve the stock cube in a cup of hot water and pour into the pan. Cook for 6 minutes.

4 Remove the marrow from the bone, slice and add to the sauce. Remove the thyme and bay leaf. Mix the butter and flour with a fork and add to the pan to thicken the sauce. Cook for 3 minutes. Season and pour the sauce over the entrecote steaks.

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