Steaks With Sauce Bordelaise Recipe Epicuriouscom

CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS

Steps:

• Sauté the steaks.
• Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
• Cook the shallots.
• In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
• Deglaze the pan.
• When the shallots are done add the red wine to the pan and give it a good stir.
• Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
• Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
• Plate the dish.
• Cut the meat across the grain into thick slices and arrange them on a plate.
• Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
• Serve the rest of the sauce in a gravy boat.
• You might like to serve it with sauté potatoes, frites and some haricot verts.

MANHATTAN FILET WITH PAN SAUCE BORDELAISE

Steps:

• Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
• Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
• Bring steaks to room temperature and season with salt.
• Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.
• Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
• Pour red wine into skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into bowl and skim fat that rises to the top.
• Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes.
• Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.

FILET OF BEEF WITH HERBED CREAM CHEESE FILLING AND BORDELAISE SAUCE

Steps:

• Season the steaks with salt and pepper. Set aside.
• In a small bowl, combine the cream cheese with the garlic, herbs, and salt and pepper, to taste. Chill until the mixture firms up, at least 15 minutes.
• Cut an "X" into the top of each filet, almost but not quite all the way through the steak. Open the "X" with your fingers and stuff with 1 or 2 tablespoons of the cream cheese mixture, packing the cheese well and level with the top of the steak. Chill the steaks in the refrigerator for at least 15 minutes, to firm up the cheese. Meanwhile, make the Bordelaise Sauce.
• To cook the steaks, preheat the oven to 400°F.
• Heat the oil in a large ovenproof skillet until very hot but not smoking. Sear the steaks, cut side down, until nicely browned, about 5 minutes. Flip the steaks carefully, using a spatula to get under the crispy cheese crust so it doesn't stick to the pan. Sear the other side for 1-2 minutes, then finish them in the oven to the desired doneness (6-8 minutes for medium-rare). To serve, spoon warm Bordelaise Sauce over the steaks.
• Place the wine, shallots, and thyme in a small saucepan, bring to a boil, then simmer until reduced to 1/4 cup. Add the stock and reduce again to about 1/4 cup. Whisk in the butter, bit by bit, until the sauce is thick and glossy. Season to taste with salt and pepper, and keep warm.