Bordelaise Sauce with Steak
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A classic Bordelaise sauce made as a pan sauce, served with a beautifully cooked steak.
00:45:00 total
Serves 2
medium
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Ingredients
- steak - watch the video to see (preferably with bone marrow)
- bone marrow - watch the video to see (trimmed)
- thyme - watch the video to see
- rosemary - watch the video to see
- garlic - watch the video to see (minced)
- Brunoise shallots - watch the video to see
- Hennessy - watch the video to see
- red wine - watch the video to see
- reduced beef stock - watch the video to see
- tarragon - watch the video to see
- parsley - watch the video to see
- cubed bone marrow - watch the video to see (additional for sauce)
- lemon juice - watch the video to see
- salt - to taste
- pepper - to taste
Instructions
- Cook the steak: Cook the steak with bone marrow, thyme, rosemary, and garlic. Remove the steak to rest once it has a nice color.
- Prepare the sauce base: Into the same pan, add Brunoise shallots, minced garlic, Hennessy, and red wine. Let it reduce.
- Add stock and herbs: Add reduced beef stock followed by tarragon and parsley. Let it reduce further.
- Finish the sauce: Add cubed bone marrow to the sauce. Finish with a bit of lemon juice and season with salt and pepper to taste.
- Serve: Serve the sauce over the rested steak.
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