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Ingredientes
- 1 c. low-salt beef broth
- 2 ounce beef bone marrow
- Â Â (from four 2"-thk beef crosscut shank bones)
- 6 Tbsp. chilled unsalted butter - (3/4 stick)
- 1 lrg shallot finely minced
- 1 c. dry red wine
- 4 x New York strip steaks, 1/2" thk - (abt 8 ounce ea)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Minced fresh parsley for garnish
Direcciones
- Bring broth to simmer in heavy small saucepan over medium-high heat. Add in marrow; reduce heat to low and poach gently till marrow looks translucent/soft and gray, about 2 min. Using slotted spoon, transfer marrow to small plate. Chill marrow poaching liquid. Chill marrow till cool and hard, about 45 min. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
- Heat 1 Tbsp. butter in heavy medium skillet over medium-high heat. Add in shallot and saute/fry till translucent/soft, about 3 min. Add in wine and boil till reduced to scant 1/2 c., about 5 min. Transfer reduction to small bowl.
- Heat 2 Tbsp. butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add in to skillet and sear till cooked to desired doneness, about 3 min per side for medium-rare. Transfer steaks to plates.
- Add in wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 Tbsp. butter, 1 Tbsp. at a time. Add in 1/4 c. reserved marrow poaching liquid and diced marrow. Cook till marrow melts and sauce is smooth, whisking constantly, about 2 min. Thin sauce with more poaching liquid by tablespoonfuls, if you like. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.
- This recipe yields 4 servings.
- Comments: In France, an entrecote (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine.
- What to drink: Chateau Poujeaux 1999 "Moulis."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 207 | |
| Calories from Fat 153 | 74% |
| Total Fat 17.41g | 22% |
| Saturated Fat 11.01g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 200mg | 8% |
| Potassium 114mg | 3% |
| Total Carbs 1.59g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.38g | 0% |
| Protein 0.91g | 1% |
