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Receta Steaks With Sauce Bordelaise
by Global Cookbook

Steaks With Sauce Bordelaise
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  Raciónes: 4

Ingredientes

  • 1 c. low-salt beef broth
  • 2 ounce beef bone marrow
  •     (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)
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  •     Minced fresh parsley for garnish

Direcciones

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.
  6. 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.
  7. What to drink: Chateau Poujeaux 1999 "Moulis."