Steaks with Sauce Bordelaise

Name: Steaks with Sauce Bordelaise
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 57 grams beef bone marrow (from four 2-inch-thick beef crosscut shank bones); 237 milliliters dry red wine; 4 servings Chopped fresh parsley; 237 milliliters low-salt beef broth; 1 large shallot, finely chopped; 5 inches thick New York strip steaks (each about 8 ounces); 6 Tbsps (3/4 stick) chilled unsalted butter

This gluten free and primal recipe serves 4. One portion of this dish contains approximately 2g of protein, 20g of fat, and From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring broth to simmer in heavy small saucepan over medium-high heat.

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Broth

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Sauce Pan

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.)

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Slotted Spoon

Melt 1 tablespoon butter in heavy medium skillet over medium-high heat.

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Butter

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Frying Pan

Add shallot and sauté until translucent, about 3 minutes.

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Shallot

Add wine and boil until reduced to scant 1/2 cup, about 5 minutes.

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Wine

Transfer reduction to small bowl.

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Reduction

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Bowl

Melt 2 tablespoons butter in heavy large skillet over high heat.

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Butter

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Frying Pan

Sprinkle steaks lightly with salt and pepper.

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Salt And Pepper

Steak

Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare.

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Frying Pan

Transfer steaks to plates.

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Steak

Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium.

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Reduction

Wine

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Frying Pan

Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time.

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Butter

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Whisk

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.

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Salt And Pepper

Steak

Sauce

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Whisk

Sprinkle with parsley.

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Parsley

Equipment

Ingredients

Servings:

57grams

beef bone marrow (from four 2-inch-thick beef crosscut shank bones)237milliliters

dry red wine 4servings

Chopped fresh parsley 237milliliters

low-salt beef broth 1large

shallot, finely chopped 5inches

thick New York strip steaks (each about 8 ounces)6Tbsps

(3/4 stick) chilled unsalted butter

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.