Steaks with Sauce Bordelaise

Steaks with Sauce Bordelaise
Photo by Brian Leatart


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

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


Best Wine Deals

See More Deals

Snooth Media Network