Season the steaks with salt and pepper. Fry them in a little of the melted butter for 3-5 minutes per side or cook on a barbecue or under the broiler. Transfer to a warmed serving platter and place a teaspoon of butter on each one. Discard the grease from the frying pan. Poach the beef marrow in a small pan of simmering seasoned water for 3-4 minutes. Place a piece of marrow on each of the steaks. Sprinkle with the parsley. Serve with French fries, sautÄed potatoes or green beans. This delicious dish becomes a gastronomic treat when served with Burgundy sauce.
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6 beef tenderloin steaks, 5-7 oz each, wrapped with a piece of bacon and tied
