Entrecote steak with red wine sauce

Sprinkle meat with salt, pepper, nutmeg. Fry each steak one by one (too many steaks on the pan lower the temperature of fat and lead to boiling steaks in its own sauce) on grape seed oil. Put meat to the saucepan fill it with 3 glasses of water and make it boil. Add grated vegetables and stew until softness around 1 hour.

Boil bones marrow, take out and put on the side marrow, be careful not to leave any bones.
Shallots peel and chop in small pieces. In the pan warm up red wine add shallots, thyme, salt, pepper, pinch of nutmeg- increase fire and evaporate ¾ of fluid. Remove sauce form fire add butter, marrow, top leaves parsley. On the warmed up plate pour sauce put on it steak and decorate it with herb butter. Serve it with a puree ball and Waldorff salad.
4 pieces of beef entrecote with bone
2 carrots
2 celeries
1 leek
1 parsley
2 big onions
sea salt
grounded nutmeg
grape seed oil

Bordelaise sauce:
4 pieces of 2-3 cm bones marrow
6 shallots
½ bottle of dry red wine
¼ slab of butter
1 thyme branch
1 teaspoon of chopped top leaves parsley
sea salt
grounded nutmeg

Herb butter:
3 tablespoons of butter
1 tablespoon of each: rosmarinus, tarragon, thyme, chive, parsley