Chateaubriand Henri Iv

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1 pound center cut beef tenderloin

4 slices beef marrow

4 scallions, finely sliced

1 large mushroom, finely sliced

2 tablespoons dry red wine

1 teaspoon rosemary

Freshly ground salt, to taste

Freshly ground pepper, to taste

Clarified butter

Anchovy Butter, recipe follows

ANCHOVY BUTTER:

3 tablespoons butter

1 teaspoon anchovy paste

1 tablespoon chopped parsley