MANHATTAN FILET WITH PAN SAUCE BORDELAISE
This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight 'dry-aging' step is optional, but does add a little something extra to the final product.
Provided by Chef John
Categories Meat and Poultry Recipes Beef Steaks Strip Steak Recipes
Time 9h45m
Yield 2
Number Of Ingredients 7
Steps:
- Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
- Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
- Bring steaks to room temperature and season with salt.
- Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.
- Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
- Pour red wine into skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into bowl and skim fat that rises to the top.
- Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes.
- Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.
Nutrition Facts : Calories 732.4 calories, Carbohydrate 5.9 g, Cholesterol 197.6 mg, Fat 46.9 g, Fiber 0.1 g, Protein 57.9 g, SaturatedFat 18.5 g, Sodium 295.8 mg, Sugar 2 g
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Sk. Siam gamer
[email protected]This was the best steak I've ever cooked at home. Thank you for sharing this recipe!
Holly Hughes
[email protected]I highly recommend this recipe. It's easy to follow and the results are amazing.
Rajubahadur Rajubahadur
[email protected]This recipe is a keeper. I'll definitely be making it again and again.
A.J The Mad Gamer
[email protected]I'm not a professional chef, but this recipe made me feel like one. The steak and the sauce were both perfect.
Desi Status
[email protected]I made this dish for my husband's birthday and he loved it. He said it was the best steak he's ever had.
Emmanuel Edition
[email protected]This dish was a hit at my dinner party. Everyone raved about the steak and the sauce.
Buhle Yvonne
[email protected]I followed the recipe exactly and the steak was overcooked. I'm not sure what I did wrong.
Mohammad Seidu
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The steak was cooked perfectly and the sauce was delicious.
Afsa Nisa
[email protected]I'm not a big fan of steak, but this dish changed my mind. The steak was so tender and juicy, and the sauce was perfect.
Justina Charity
[email protected]My family loved this dish. It was easy to make and tasted amazing.
Base Military
[email protected]This was one of the most delicious steaks I've ever had! The pan sauce bordelaise was so rich and flavorful, and the filet was cooked to perfection. I will definitely be making this again.