Châteaubriand Marchand De Vin

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Chateaubriands; about 1 pound each per person

melted butter, enough to baste Chateaubriands during cooking

beef marrow

2/3 cup of finely chopped green onions

1/4 pound butter, plus one large pat

1 cup red wine (preferably a good Bordeaux)

1 can of brown gravy

1 dash of cognac

juice of 1 lemon

chopped parsley

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