3 pounds 1- to 2-inch pieces beef marrow bones

3 cups beef stock or canned beef broth
1 1/2 cups dry red wine
3/4 cup ruby Port

6 8-ounce filet mignon steaks (about 1 inch thick)
1 tablespoon olive oil

3 tablespoons unsalted butter
18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
3 large shallots, thinly sliced
1 1/2 tablespoons minced garlic
3 plum tomatoes, seeded, diced
2 teaspoons chopped fresh parsley

Glazed Onions
beef, mushrooms, glazed

5 cups 1/2-inch pieces cooked rare roast beef (about 2 pounds)
a 10-ounce package frozen peas, thawed
1 pound boiling potatoes (about 4), cooked and cut into 1/2-inch pieces
1 onion, sliced thin
1 tablespoon unsalted butter, plus 2 tablespoons unsalted butter, melted
(or 2 tablespoons roast beef drippings, heated)
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons bottled horseradish
1/4 cup heavy cream

For the Yorkshire pudding batter
2 large eggs
1/2 teaspoon salt
1 cup all-purpose flour
1 cup milk
1 large egg white at room temperature
beef, potpies, yorkshire

2 lb boneless beef chuck, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 large onion, coarsely chopped
2 garlic cloves, chopped
3 tablespoons water
1 1/2 tablespoons tomato paste
1 cup beef broth
1 cup Guinness or other Irish stout
1 tablespoon Worcestershire sauce
2 teaspoons drained brined green peppercorns, coarsely chopped
2 fresh thyme sprigs
Rough puff pastry dough
1 large egg, lightly beaten
1 tablespoon water

Special equipment: 4 (14-oz) deep bowls or ramekins (4 to 5 inches wide; see Shopping List, page 301) or similar-capacity ovenproof dishes
beef, guinness, pie