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Steaks With Sauce Bordelaise


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  • 1 cup low-salt beef broth
  • 2 ounces beef bone marrow (from four 2"-thk beef crosscut shank bones)
  • 6 tablespoons chilled unsalted butter - (3/4 stick)
  • 1 large shallot finely chopped
  • 1 cup dry red wine
  • 4 New York strip steaks, 1/2" thk - (abt 8 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Chopped fresh parsley for garnish


Servings 4


Step 1

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.

This recipe yields 4 servings.

What to drink: Château Poujeaux 1999 "Moulis."

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