Steaks with Sauce Bordelaise

Steaks with Sauce Bordelaise
Photo by Brian Leatart


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


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