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Spread bones in a single layer on a large baking sheet. Bake for 1 1/2 hours, turning occasionally.
Wrap peppercorns in a clean dish towel, then crush, either by pressing firmly with the bottom of a heavy skillet...
Combine the stock, wine, vinegar, coriander, fennel, cayenne, paprika, cumin, and thyme in a saucepan and bring to a boil over high heat. Lower the...
to desired doneness, about 6 minutes total for rare (120 degrees on instant-read thermometer; center of steaks is soft and cherry red when cut with tip of paring knife) and let rest 5 minutes...
until lightly brown. Add the Merlot sauce and bring to a simmer. Reduce the liquid by half and in the butter until thoroughly incorporated. Add the parsley just before serving...
Cut the remaining clove of garlic in half and rub the cut side over both sides of the steak. Rub oil over the surface and coat with the coffee-peppercorn mixture, pressing it into the meat...
Remove the beef, transfer to a serving platter, and slice. Serve the cooking liquid as a first-course soup. Remove the bouquet garni and the wrapped marrow bones. For the entrée, place the sliced beef on warm serving plates with the cooked vegetables...
liquid during the entire cooking time. If too much wine evaporates, add a little hot water to make up for the loss. During the last 15 minutes of cooking, stir in the reserved mushrooms...
cover and keep warm. Strain the sauce and return it to the pan, discarding the vegetables and bouquet garni. Bring the sauce to a boil and simmer for 15 minutes, or until the sauce coats the back of a spoon, skimming frequently...
then carefully ignite with a long handled match. (Keep lid handy so flame can be extinguished if necessary.) Allow alcohol to burn off, about 1 minute, then add stock. Cook until reduced by half, about 4 minutes. Add...
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