Bone Marrow Flan With Steak

Ingredients

• 8 2-inch beef marrow bones
• both ends cut to expose the marrow (the bones should be smooth and cylindrical for the most attractive appearance)
• 1/2 cup minced shallots
• 1 cup dry red wine
• 3/4 cup heavy cream
• 2 large eggs
• Salt and freshly ground black pepper
• 1 1/2 cups milk
• 8 10-12 ounce boneless sirloin strip steaks
• Kosher salt

Instructions

1. Chill the marrow bones at least one hour.
2. Using a long thin knife, cut around the inside surface of the bone, and push out the marrow in one piece.
3. Place the marrow in a bowl of cold water, and refrigerate at least 3 hours, up to 24 hours.
4. While the marrow is refrigerated, place the empty bones in a pot and cover with water.
5. Simmer until all the fat and meat can easily be scraped away, about 2 hours.
6. Remove the bones from the water, scrape them clean, and set aside.
7. To prepare the flan: In a small nonreactive saucepan, combine the shallots and wine.
8. Bring to a simmer, and cook until almost all the wine has evaporated, about 30 minutes.
9. Remove from the heat and allow to cool.
10. In the container of a blender or food processor, combine the cream, eggs, and shallot mixture.
11. Puree until smooth.
12. Season to taste with salt and pepper.
13. Strain through a fine strainer, and set aside.
14. Preheat oven to 300 degrees.
15. Place teakettle of water over high heat to bring to a boil.
16. Wrap the bottom half of each bone tightly, first with plastic wrap, then with foil.
17. Stand each bone up in a deep roasting pan with the foil on the bottom.
18. Pour the flan mixture into each bone, filling them up halfway.
19. Cover the pan with a lid or heavy-duty foil, and place in the oven.
20. Bake for 45 minutes.
21. Remove from the oven but keep in the pan.
22. Prepare a hot grill or broiler.
23. Remove the marrow from the ice water, and cut into slices 1/2 inch thick.
24. Grill or broil the steaks to taste.
25. While the steaks are cooking, place the milk in a small skillet over low heat and bring to a slow simmer.
26. Add the marrow slices, and poach until the surfaces are smooth and they are heated through, about 5 minutes.
27. To serve, place each steak on a plate.
28. Carefully remove the foil and plastic from each bone, and place a bone, flan side down, on each plate.
29. Fill the empty top halves of each bone with the poached marrow slices.
30. Serve immediately.