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Ingredientes
- 1/4 c. chopped shallots
- 1/4 c. chopped carrot
- 1/4 c. chopped celery
- 1 Tbsp. unsalted butter
- 1 bot dry red wine
- 4 x thyme sprigs - (to 6)
- 4 x parsley stems - (to 6)
- 4 whl black peppercorns - (to 6)
- 1 x bay leaf
- 3 c. veal demi-glace Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. unsalted butter
- 8 x garlic cloves per serving
- 1 Tbsp. extra-virgin extra virgin olive oil New York steaks - (12 ounce ea) Sea salt to taste
Direcciones
- Saute/fry shallots, carrot, and celery in 1 Tbsp. butter till caramelized. Add in wine, herbs, and spices; reduce to one quarter. Add in demi-glace. Reduce till the sauce is the consistency of heavy cream. Strain; adjust seasoning with salt and pepper. Add in remaining 2 Tbsp. unsalted butter.
- Makes about 3 c.. (Sauce will keep a week in refrigerator. It also may be frzn).
- Coat garlic cloves with extra virgin olive oil in a skillet. Finish roasting in oven. Remove all excess fat and silver skin from steak. Season with sea salt and pepper, grill to desired doneness. Serve on warm plates with bordelaise sauce and garnish each plate with roasted garlic cloves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 587g | |
| Calories 853 | |
| Calories from Fat 427 | 50% |
| Total Fat 48.53g | 61% |
| Saturated Fat 23.87g | 95% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 65mg | 3% |
| Potassium 859mg | 25% |
| Total Carbs 23.84g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.52g | 3% |
| Protein 2.28g | 4% |
