Ask the butcher for a few marrow bones sawed into 1 1/2 to 2 inch pieces.
Have the bones at room temperature and run a sharp knife between bone and marrow.
The marrow will push out of the bones easily.
Blanch the marrow in boiling water for 3 minutes and chop it finely.
Melt 1 tablespoon butter in a small skillet.
Saute the shallots over low heat untiltender but not brown.
Add the marrow, parsley, salt, pepper and lemon juice.
Keep warm while preparing the steaks.
Melt the remaining butter in a large saute pan or skillet.
When the butter is very hot, add the steaks and saute over high heat for a few minutes on each side or until they reach the desired degree of doneness.