Beef Tenderloin with Red-Wine and Marrow Sauce

Ingredients

• 1 tablespoon Madeira
• 2 cups veal stock
• 10 black peppercorns
• 1 bay leaf (not California)
• watercress sprigs
• 1 tablespoon unsalted butter
• 1 tablespoon vegetable oil
• + 14 more ingredients
• • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • 1 2 3/4- to 3-lb trimmed and tied beef tenderloin
  • ½ teaspoon salt
  • 2 large sprigs fresh thyme
  • 3 pounds beef marrowbones, both ends of marrow exposed
  • 4 teaspoons arrowroot
  • 1 cup water
  • 1 cup beef broth
  • 1 small carrot
  • ½ cup mushrooms
  • ¹/₃ cup shallot
  • 2 cups dry red wine (preferably Bordeaux)

Rinse marrowbones and soak in warm water to cover 10 minutes. Press on 1 bone with your thumb at end of bone with smaller opening, pushing marrow out other end. Discard bone and repeat with remaining bones. Cut marrow crosswise into 1/8-inch-thick rounds. Cover marrow with cold water in a bowl an...

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