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Entrecotes, Parisienne

Neatly trim and flatten two tender sirloin steaks, one and a quarter pounds each. Mix on a plate tablespoon oil, teaspoon salt and half teaspoon pepper, repeatedly turn the steaks in the seasoning, arrange on a broiler, broil for six minutes on each side, remove and arrange them on a baking dish. Place in a bowl three finely chopped shallots, half bean chopped garlic, half teaspoon chopped parsley, half teaspoon chopped chives, two ounces finely chopped raw beef marrow, half ounce butter, half teaspoon meat glaze and the juice of half a sound lemon. Sharply stir until thoroughly amalgamated, then spread this preparation over the steaks, set them in the oven for five minutes, remove, baste them with their butter and serve.