Steak Bordelaise
(2.5)
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A rich red wine sauce with bone marrow, perfect for enhancing a ribeye steak.
00:30:00 total
Serves 4
medium
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Ingredients
- ribeye steak - 1 (5 bone rib, room temperature)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
- olive oil - watch the video to see (for steak)
- shallot - 1 (finely diced)
- butter - 25g (25g)
- garlic - 1 clove (grated)
- red wine - 1 glass (medium glass, preferably from Bordeaux region)
- bone marrow - watch the video to see (diced)
- demi-glace - watch the video to see (good quality)
- green peppercorns - 1 teaspoon (1 teaspoon)
- tarragon - watch the video to see (equal parts with parsley)
- parsley - watch the video to see (equal parts with tarragon)
- lemon zest - watch the video to see (plus juice for seasoning)
- salt - watch the video to see (for seasoning)
Instructions
- Prepare and Cook Steak: Season and oil the ribeye steak. Cook in a pan, turning regularly, for 2 minutes on each side. Rest the steak for 10 minutes.
- Prepare the Sauce Base: In the same pan, add finely diced shallot with butter. Add grated garlic once shallots are softened.
- Deglaze and Reduce Wine: Add red wine to the pan and reduce until almost evaporated.
- Add Bone Marrow and Demi-Glace: Dice and add bone marrow to the pan, followed by demi-glace. Reduce to a sauce consistency.
- Finish the Sauce: Add green peppercorns, herbs, lemon zest, and juice. Season with salt. Emulsify by making waves in the pan.
- Serve: Serve the sauce over the rested steak.
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