Have your butcher trim as much fat as possible from the sirloin. Cut each steak into 3 pieces instead of cutting when serving. Cut the marrow bone into smaller pieces and poach in boiling salted water. Return to a boil, remove from the heat immediately. Salt and pepper each steak, fry with a tablespoon of butter to taste. Put onto a serving dish, top with the marrow bones, keep warm without further cooking. Put a little more butter into the frying pan and gently fry the thinly sliced shallots until transparent. Pour in the wine. Add 6 peppercorns, a good pinch of thyme, a small bunch of parsley and half a bay leaf. Boil and reduce the sauce by 2/3. Add the brandy and the crushed garlic clove. At the moment of boiling, remove from the heat, add the remaining butter little by little, whipping to thicken the sauce. Adjust the seasoning to taste and pour into the serving dish through a sieve.
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2 1/4 lbs sirloin steak, in 2 slices
1/2 cup butter
2 shallots
1 small clove garlic
1/2 bottle strong red wine: Cahors, Beaujolais, Mëcon
