Steaks with Sauce Bordelaise

Steaks with Sauce Bordelaise
Photo by Brian Leatart

Ingredients

  • 4 1/2-inch-thick New York strip steaks (each about 8 ounces)
  • 1 large shallot
  • 6 tablespoons unsalted butter
  • fresh parsley
  • 2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones)
  • 1 cup low-salt beef broth
  • 1 cup dry red wine

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...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network