When you're in the mood for grilled steak, but want to dress it up a little and serve it with a wonderful bottle of Cabernet or Bordeaux, this is a great French standby. We like to serve this over mashed potatoes with some sort of dark leafy green. In this case we served it with Kale sauteed with bacon and cashews. It was awesome!
- FOR THE STEAKS:
- 4 rib eye steaks (8 to 10 ounces each)
- 2 tablespoons olive oil
- Coarse (kosher or sea) salt and
- Fresh cracked or ground black pepper, to taste
- FOR THE BORDELAISE SAUCE:
- 3 tablespoons unsalted butter
- 1/2 cup minced shallots
- 8 ounces fresh white mushrooms, wiped clean, and thinly sliced
- 1 1/2 - 2 cups dry red wine
- 1 cup homemade or other beef stock (the better the stock, the better the sauce!)
- 1 teaspoon cornstarch dissolved In 1 tablespoon red wine (optional)
- Coarse (kosher or sea) salt and freshly
- ground black pepper, to taste
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley for garnish
- Rub the steaks on both sides with the oil and season liberally with salt and pepper. Let them come to room temperature while you make the sauce.
- Melt the butter in a heavy saute pan. Add the shallots and saute
- over medium heat, stirring, until softened and translucent but not brown, about 4 minutes.
- Add the mushrooms and cook until lightly browned and most of the liquid has evaporated, 5-7 minutes. Add the wine and bring to a boil over medium-high heat, then reduce the heat slightly and simmer the wine briskly until reduced by half, about 5 minutes.
- Add the stock and simmer briskly until the mixture is reduced by half again, 5 minutes more. If you start with very good stock, the mixture may be thick enough to serve as a sauce without the cornstarch. If not, stir the cornstarch-wine mixture into the sauce
- and bring to a boil; the sauce should thicken slightly. Whisk. in salt and pepper as necessary; the sauce should be highly seasoned. (The sauce up to this point can be prepared several hours ahead of time, so you just have to reheat the sauce when you are grilling the steaks. This is a must for a dinner party!)
- Preheat the grill to high. When ready to cook, oil the grill grate.
- Place the steaks on the hot grate and grill until cooked to taste, 4 to 5 minutes per side for medium-rare, rotating the steaks 45
- degrees after 2 minutes on each side if you like to create an attractive crosshatch of grill marks; use tongs when moving or turning the steak. While the steak cooks, reheat the sauce, tasting it for seasoning. Transfer the steaks to a platter and let stand for 2 to 3 minutes.
- Spoon the sauce over the steaks and top with a sprinkling of
- parsley. Serve immediately
|Amount Per Serving||%DV|
|Serving Size 193g|
|Recipe makes 4 servings|
|Calories from Fat 137||55%|
|Total Fat 15.59g||19%|
|Saturated Fat 6.43g||26%|
|Trans Fat 0.0g|
|Total Carbs 8.06g||2%|
|Dietary Fiber 0.6g||2%|