Bistro Steak with Bone Marrow–Bordeaux Pan Sauce

Ingredients

• steak (The creator uses sirloin; ribeye or flat iron may also be used.)
• shallots (Diced.)
• butter (A knob is added initially; additional butter may be added at the end if desired.)
• bone marrow (Raw marrow is scraped from a bone marrow canoe and chopped; divided between the initial addition and the finishing addition.)
• salt (To taste.)
• black pepper (To taste.)
• vinegar (A good amount is used; the acid cooks out somewhat during reduction.)
• Bordeaux wine (Added after the vinegar mixture becomes somewhat jammy, then reduced.)
• beef stock (Added after the Bordeaux has reduced and thickened.)
• flat-leaf parsley (Chopped and added off the heat.)
• fries (Suggested for serving as steak frites.)

Steps

1. 1

   Cook the steak using your preferred method. The creator uses sirloin, but notes that ribeye or a less expensive flat iron steak also works.

2. 2

   Place the cooked steak on a rack and transfer it to an oven at 50°C / 120°F while it rests and the sauce is prepared.

3. 3

   Using the pan with the steak cooking juices and browned residue, add the diced shallots.

4. 4

   Add a knob of butter and the first portion of the chopped bone marrow. Season with salt and pepper.

5. 5

   Cook the shallots, butter, and marrow in the pan, scraping and lifting the flavorful browned material from the bottom. Continue until the shallots develop some color.

6. 6

   Add a good amount of vinegar. Cook it down so the acid mellows somewhat, while the later addition of fatty bone marrow balances the sauce.

7. 7

   Continue cooking until the shallots are slightly jammy, then add the Bordeaux wine.

8. 8

   Reduce the Bordeaux until the mixture is thickened and reduced.

9. 9

   Add the beef stock, turn up the heat, and reduce it quickly until the sauce is thicker and a deep red color.

10. 10

    Add the remaining bone marrow and keep the sauce moving as the marrow melts. Melt approximately 80–90% of it so the sauce becomes velvety and unctuous.

11. 11

    Reduce the heat right down. Add a little more butter if desired, and keep the sauce moving as the butter melts to create a glossy finish.

12. 12

    Remove the sauce from the heat and stir in the chopped parsley.

13. 13

    Remove the steak from the oven and transfer it to a plate. Spoon the sauce onto the plate, place the steak on top, and dress it with some of the juices collected while it rested.

14. 14

    Serve with fries for a bistro-style steak frites. Spoon additional sauce over the steak if desired.

Notes

The source does not provide ingredient quantities, a steak cooking method or doneness, or a specific reduction time. It describes the sauce technique and recommends keeping the sauce moving while the bone marrow and butter melt.

Nutrition per serving

• main
• French
• steak
• steak frites
• pan sauce
• bone marrow
• restaurant-style
• contains alcohol