Bone Marrow Flan With Steak

• 8 2-inch beef marrow bones, both ends cut to expose the marrow (the bones should be smooth and cylindrical for the most attractive appearance)
• 1/2 cup minced shallots
• 1 cup dry red wine
• 3/4 cup heavy cream
• 2 large eggs
• Salt and freshly ground black pepper
• 1 1/2 cups milk
• 8 10-12 ounce boneless sirloin strip steaks
• Kosher salt

1. Chill the marrow bones at least one hour.
2. Using a long thin knife, cut around the inside surface of the bone, and push out the marrow in one piece.
3. Place the marrow in a bowl of cold water, and refrigerate at least 3 hours, up to 24 hours.
4. While the marrow is refrigerated, place the empty bones in a pot and cover with water.
5. Simmer until all the fat and meat can easily be scraped away, about 2 hours.
6. Remove the bones from the water, scrape them clean, and set aside.
7. To prepare the flan: In a small nonreactive saucepan, combine the shallots and wine.
8. Bring to a simmer, and cook until almost all the wine has evaporated, about 30 minutes.
9. Remove from the heat and allow to cool.
10. In the container of a blender or food processor, combine the cream, eggs, and shallot mixture.
11. Puree until smooth.
12. Season to taste with salt and pepper.
13. Strain through a fine strainer, and set aside.
14. Preheat oven to 300 degrees.
15. Place teakettle of water over high heat to bring to a boil.
16. Wrap the bottom half of each bone tightly, first with plastic wrap, then with foil.
17. Stand each bone up in a deep roasting pan with the foil on the bottom.
18. Pour the flan mixture into each bone, filling them up halfway.
19. Cover the pan with a lid or heavy-duty foil, and place in the oven.
20. Bake for 45 minutes.
21. Remove from the oven but keep in the pan.
22. Prepare a hot grill or broiler.
23. Remove the marrow from the ice water, and cut into slices 1/2 inch thick.
24. Grill or broil the steaks to taste.
25. While the steaks are cooking, place the milk in a small skillet over low heat and bring to a slow simmer.
26. Add the marrow slices, and poach until the surfaces are smooth and they are heated through, about 5 minutes.
27. To serve, place each steak on a plate.
28. Carefully remove the foil and plastic from each bone, and place a bone, flan side down, on each plate.
29. Fill the empty top halves of each bone with the poached marrow slices.
30. Serve immediately.

beef marrow bones, shallots, red wine, heavy cream, eggs, salt, milk, kosher salt

Taken from cooking.nytimes.com/recipes/9225 (may not work)