Imported from Instagram

Steak with Bordelaise Sauce

Name: Steak with Bordelaise Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: 400 g sirloin steak (Bring to room temperature for 2 hours.); salt (To taste; salt the steaks just before searing and season the sauce.); black pepper (To taste; season the sauce.); tallow or cooking fat of choice (For searing; the source gives no amount.); 2 banana shallots (Finely sliced.); 2 tbsp unsalted butter (Divided: use some with the shallots and reserve the rest for emulsifying the sauce.); 2 bone marrow (Canoes, scraped raw; use a little in the shallots and reserve the remainder for the finish. The source does not specify canoe size or marrow weight.); 70 ml red wine vinegar; 250 ml Bordeaux or other dry red wine; 250 ml beef or veal stock (Good-quality stock.); 10 g flat-leaf parsley (Chopped.)

Recipe by Russell Clamp🍴Healthy Recipes @eatlikeanadult · Instagram

Imported by Blak Rabbit on SeeMeCook

Pan-seared sirloin served with a glossy French red-wine sauce enriched with bone marrow and butter. Shallots, vinegar, wine, and stock reduce into a rich, tangy sauce finished with parsley.

2 servings50 minFrench

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Ingredients

400 g sirloin steak (Bring to room temperature for 2 hours.)
salt (To taste; salt the steaks just before searing and season the sauce.)
black pepper (To taste; season the sauce.)
tallow or cooking fat of choice (For searing; the source gives no amount.)
2 banana shallots (Finely sliced.)
2 tbsp unsalted butter (Divided: use some with the shallots and reserve the rest for emulsifying the sauce.)
2 bone marrow (Canoes, scraped raw; use a little in the shallots and reserve the remainder for the finish. The source does not specify canoe size or marrow weight.)
70 ml red wine vinegar
250 ml Bordeaux or other dry red wine
250 ml beef or veal stock (Good-quality stock.)
10 g flat-leaf parsley (Chopped.)

Steps

1
Preheat the oven to 70°C. Bring the steaks to room temperature for 2 hours if not already done, then salt them just before they go into the pan.
2
Sear the steaks over medium heat, turning every 20–30 seconds, for 2–3 minutes.
3
Transfer the steaks to the oven and rest for 10 minutes.
4
Return the steaks to the pan for 30 seconds to build the crust.
5
Lower the oven to 50°C and return the steaks to it while you make the sauce.
6
In the same pan over low heat, add the sliced shallots, a little of the scraped marrow, some of the butter, salt, and pepper.
7
Cook the shallot mixture for 5–7 minutes, until the shallots are translucent.
8
Add the red wine vinegar and cook until it becomes jammy.
9
Raise the heat, add the red wine, and reduce for 8–10 minutes, until a spoon drawn across the pan leaves a clear trace.
10
Add the stock and reduce for 5–7 minutes, until the sauce coats a spoon.
11
Lower the heat. Add the remaining marrow and butter, swirling constantly for about 1 minute until the sauce is emulsified and glossy.
12
Remove the pan from the heat and stir in the chopped parsley.
13
Taste the sauce and adjust the salt. Serve the steaks with the Bordelaise sauce.

Notes

The amount of tallow/cooking fat and the weight of the two marrow canoes are not specified. The transcript additionally suggests serving with fries and spooning steak juices over the steak, but these are not included in the written method.