Steaks With Sauce Bordelaise Best Recipes

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STEAKS WITH SAUCE BORDELAISE

2004-08-20



Steaks with Sauce Bordelaise image

Categories     Beef     Sauté     Low Carb     Dinner     Steak     Red Wine     Fall     Shallot     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

Ingredients:

  • 1 cup low-salt beef broth
  • 2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones)
  • 6 tablespoons (3/4 stick) chilled unsalted butter
  • 1 large shallot, finely chopped
  • 1 cup dry red wine
  • 4 1/2-inch-thick New York strip steaks (each about 8 ounces)
  • Chopped fresh parsley

Steps:

  • Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
  • Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
  • Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.

Top Asked Questions

  1. What to eat with Bordelaise sauce?
    Slice the meat and top with the sauce. Serve with fries or potato cubes pan-fried in duck fat. In France, a distinction is made between Entrecote Bordelaise and Entrecote à la Bordelaise. The first is a peppered steak sprinkled with chopped raw onion; the second is served with a red wine, shallots, and beef marrow sauce.
  2. How to cook steak with shallots and red wine?
    DIRECTIONS 1 Sauté the steaks. 2 Season the steaks with salt and pepper on both sides. ... 3 Cook the shallots. 4 In the same pan, (drain excess butter if needed), cook the shallots. ... 5 Deglaze the pan. 6 When the shallots are done add the red wine to the pan and give it a good stir. More items...
  3. How to cook steak on the grill with sauce?
    Heat a griddle pan over a high heat. When the pan is hot, add the steaks and fry for 3-4 minutes on each side, or until cooked to your liking. Transfer to a warm plate and set aside to rest for 5-10 minutes. Season the sauce, to taste, then stir through the parsley and the remaining butter.
  4. How to cook sirloin steak french style?
    Try cooking sirloin steak French style, with a hearty red wine sauce and melt-in-the-mouth potatoes on the side. Read more about sharing. Heat 25g/1oz of the butter in a large frying pan over a medium heat. Add the chopped shallots and garlic and fry for 2-3 minutes, or until softened but not coloured.

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