Name: Beef Tenderloin with Red-Wine and Marrow Sauce
Yield: Makes 8 servings
Ingredients: 3 lb (3- to 4-inch-long) beef marrowbones (about 6 bones), both ends of marrow exposed; 2 cups dry red wine (preferably Bordeaux); 1/3 cup finely chopped shallot; 1/2 cup chopped mushrooms; 1 small carrot, finely chopped; 2 large sprigs fresh thyme; 1 bay leaf (not California); 10 black peppercorns, cracked; 2 cupsVeal stock; 4 teaspoons arrowroot; 1 tablespoon Madeira; 1/4 teaspoon salt; 1 (2 3/4- to 3-lb) trimmed and tied beef tenderloin; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon vegetable oil; 1 tablespoon unsalted butter; 1 cup beef broth; 1 cup water; 1/2 teaspoon salt; Garnish: watercress sprigs

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Beef Tenderloin with Red-Wine and Marrow Sauce

Filet de Boeuf à la Bordelaise

Active time: 3 hr Start to finish: 25 hr (includes making stock and soaking marrow)

Cooks' note:

• Sauce (before adding marrow) can be made 1 day ahead. Cool, uncovered, then chill, covered.

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