BEEF BORDELAISE

Beef Bordelaise image

Provided by Vickie Parks

Categories Beef

Time 45m

Number Of Ingredients 11

Previous Next

6 Tbsp butter, divided
2 medium shallots, finely chopped
2 cups dry red wine
3 sprig(s) fresh thyme
2 bay leaves
10 peppercorns, crushed
1 pinch mace
1 cup water (or 1/2 cup water and 1/2 cup beef broth)
4 slice beef rib steak, each about 1/2 pound
sea salt
4 sprig(s) fresh thyme, for garnish (optional)

Steps:

1. Heat skillet over medium heat and melt 4 tablespoons of the butter in skillet. Add the shallots and sauté for about 5 minutes or until almost soft. Add the wine, 3 sprigs fresh thyme, bay leaves, peppercorns and mace. Boil until sauce is reduced, about 10 minutes.
2. Add water to sauce and continue to reduce until 6 tablespoons of liquid remains. Remove from heat and discard thyme, bay leaves and large peppercorn chunks.
3. Meanwhile, preheat broiler.
4. While broiler is preheating, melt remaining 2 tablespoons butter in a saucepan.
5. Season each steak with a pinch of sea salt. Then brush melted butter over steaks, and place under broiler for 3 to 6 minutes each side (3 minutes for rare, etc, or as preferred).
6. Spoon sauce over each steak, garnish each serving with a sprig of fresh thyme, and serve immediately.