Grilled new york black angus steak with bordelaise sauce recipe
Grilled New York Black Angus Steak with Bordelaise Sauce recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
- 1/4 cup minced shallots
- 1/4 cup minced carrot
- 1/4 cup minced celery
- 1 Tablespoon unsalted butter
- 1 bottle dry red wine
- 4 to 6 thyme sprigs
- 4 to 6 parsley stems
- 4 to 6 whole black peppercorns
- 1 bay leaf
- 3 cups veal demi-glace
- salt and pepper to taste
- 2 Tablespoons unsalted butter
- 8 garlic cloves per serving
- 1 Tablespoon extra-virgin olive oil
- 12-ounce New York steaks (sea salt and freshly ground pepper to taste)
Saute shallots, carrot, and celery in 1 Tablespoon butter until caramelized. Add wine, herbs, and spices; reduce to one quarter. Add demi-glace. Reduce until the sauce is the consistency of heavy cream. Strain; adjust seasoning with salt and pepper. Add remaining 2 Tablespoons unsalted butter. Makes about 3 cups. (Sauce will keep a week in refrigerator. It also may be frozen).
Coat garlic cloves with 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 hot plates with bordelaise sauce and garnish each plate with roasted garlic cloves.
Reference: Grilled new york black angus steak with bordelaise sauce recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
(Visited 31 times, 1 visits today)