Cut the steak in the middle and insert the cleaned marrow bone. Salt and pepper. Fry in olive oil medium – let rest briefly.
Drain the marrow well on a paper towel and cut into cubes. Heat olive oil in a coated pan and toast the brioche cubes briefly, add the marrow cubes – fry briefly. Season with salt, pepper and fresh herbs.
Arrange the steak and stuff the brioche marrow mixture into the bone. Drizzle with the port wine sauce and garnish with fresh herbs. Serve with young vegetables, if desired.