Porterhouse Steak With Bearnaise Sauce And Roasted Marrow Bones Recipe

• 3/4 c. plus 2 tbsp. dry white wine (205 ml)
• 3/4 c. white wine vinegar (175 ml)
• 3 x shallots, peeled and thinly sliced
•     marrow, from 1 beef marrow, (optional, see note below)
• 4 sprg fresh tarragon
• 2 x egg yolks
• 1/2 c. clarified butter, hot (125 ml)
• 1/4 c. heavy cream, whipped (60 ml)
• 1 Tbsp. freshly minced tarragon (15 ml)
•     kosher salt and freshly grnd black pepper, to taste
•     Porterhouse Steaks
• 4 Tbsp. peanut oil (60 ml)
•     kosher salt and freshly grnd black pepper, to taste
• 2 x 2 inch thick, 24-oz porterhouse steaks
• 4 Tbsp. unsalted butter (60 ml)
• 3 sprg fresh thyme
• 3 sprg fresh rosemary
• 6 x marrow bones

Directions