Grilled new york black angus steak with bordelaise sauce recipe

Grilled New York Black Angus Steak with Bordelaise Sauce recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This recipe for Grilled New York Black Angus Steak with Bordelaise Sauce is a perfect choice for steak lovers looking to elevate their grilling game. The tender and flavorful Black Angus steak is seasoned to perfection and then grilled to your desired level of doneness. The rich and savory Bordelaise sauce, made with red wine, shallots, and beef stock, adds a luxurious touch to the dish. Whether you're hosting a special dinner or simply indulging in a delicious meal, this recipe will surely impress.

Keywords: Grilled, New York Black Angus Steak, Bordelaise Sauce, Recipe, Steak.

Grilled new york black angus steak with bordelaise sauce recipe details

Grilled new york black angus steak with bordelaise sauce recipe, recipe Rating: 4.7
Number of votes:138

Ingredients

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)

Instructions:

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.