Tenderloin Steak with Marrow

Cook the steak, after preparing it the same as for plain (No. 1423). Have four ounces of marrow for each steak, cut in quarter of an inch thick slices, plunge them into boiling water for one minute, drain, and then arrange them symmetrically over the tenderloin, covering the whole with a Madeira sauce (No. 492), sprinkle some chopped parsley on top.