Nov 19, 2006
Steak with Bordelaise Sauce
- 2 steaks
- coarse salt
- cracked pepper
- 2 tbsp butter
- 1 shallot, minced
- 1 bay leaf
- 1/2 cup red wine
- 2 1/2 tsp cornstarch
- 1/2 cup boiling water
- 1 beef oxo cube
- 2 tbsp parsley
- Melt 1 tbsp of butter in a saucepan. Add the shallot and saute until tender. Add the bay leaf and the red wine.
- Simmer the wine until it reduces to 1/3 of its original volume.
- Stir in the cornstarch.
- Mix the boiling water with the oxo cube and add it to the sauce. Cook until think and boiling.
- Rub the steaks with the coarse salt and cracked pepper.
- Grill the steaks to your taste.
- Add 1 tbsp of butter to the sucae and the parsley.
- Serve the steaks with the sauce.
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