Best Steaks With Sauce Bordelaise Recipe Epicuriouscom Recipes

Classic Entrecote Bordelaise - Steak in Red Wine With Shallots image

Provided by French Tart

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

2 (300 g) entrecote steaks
100 g butter
2 shallots, finely chopped
100 ml red wine
200 ml demi-glace or 200 ml beef stock
2 tablespoons chopped parsley
salt
black pepper

Steps:

Sauté the steaks.
Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
Cook the shallots.
In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
Deglaze the pan.
When the shallots are done add the red wine to the pan and give it a good stir.
Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
Plate the dish.
Cut the meat across the grain into thick slices and arrange them on a plate.
Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
Serve the rest of the sauce in a gravy boat.
You might like to serve it with sauté potatoes, frites and some haricot verts.

Filet of Beef with Herbed Cream Cheese Filling and Bordelaise Sauce image

Yield makes 4 servings

Number Of Ingredients 13

4 (1 1/2-inch-thick) center-cut beef tenderloin steaks (6 to 8 ounces each)
Salt and freshly ground pepper
4 ounces cream cheese, at room temperature
1 garlic clove, minced
2 teaspoons chopped assorted fresh herbs, such as thyme, tarragon, chives, and parsley
2 tablespoons olive or canola oil (reserved for searing steaks)
Bordelaise Sauce
1 cup cabernet sauvignon or Bordeaux wine
2 tablespoons diced shallots
1 teaspoon chopped fresh thyme leaves, or 1/2 teaspoon dried thyme
1 cup rich veal stock or demi-glace (may be purchased in specialty stores)
2 tablespoons butter
Salt and pepper

Steps:

Season the steaks with salt and pepper. Set aside.
In a small bowl, combine the cream cheese with the garlic, herbs, and salt and pepper, to taste. Chill until the mixture firms up, at least 15 minutes.
Cut an "X" into the top of each filet, almost but not quite all the way through the steak. Open the "X" with your fingers and stuff with 1 or 2 tablespoons of the cream cheese mixture, packing the cheese well and level with the top of the steak. Chill the steaks in the refrigerator for at least 15 minutes, to firm up the cheese. Meanwhile, make the Bordelaise Sauce.
To cook the steaks, preheat the oven to 400°F.
Heat the oil in a large ovenproof skillet until very hot but not smoking. Sear the steaks, cut side down, until nicely browned, about 5 minutes. Flip the steaks carefully, using a spatula to get under the crispy cheese crust so it doesn't stick to the pan. Sear the other side for 1-2 minutes, then finish them in the oven to the desired doneness (6-8 minutes for medium-rare). To serve, spoon warm Bordelaise Sauce over the steaks.
Place the wine, shallots, and thyme in a small saucepan, bring to a boil, then simmer until reduced to 1/4 cup. Add the stock and reduce again to about 1/4 cup. Whisk in the butter, bit by bit, until the sauce is thick and glossy. Season to taste with salt and pepper, and keep warm.