Pan Sauce "Bordelaise" - Red Wine Reduction Steak Sauce



Steak with Red Wine Sauce

Aug 26, 2008
steak illustration
Illustration by Michael Toland

Try this simple sauce with any panfried beef, from burgers to filet mignon. It is thickened with a little butter at the end, a French cooking technique that rounds out the wine and enriches the sauce. (Do not use margarine; it will not thicken the sauce.)

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Cal/Serv:
Yields: 4 servings
Prep Time: 0 hours 5
Cook Time: 0 hours 20
Total Time: 0 hours 25
Ingredients
2 tsp. vegetable oil
boneless beef strip (shell)
1/2 tsp.
1/4 tsp. Ground black pepper
1/4 c. finely chopped shallots
dry red wine
pinch dried thyme
2 tbsp. butter
2 tsp. chopped fresh tarragon or flat-leaf parsley
Directions
  1. In nonstick 12-inch skillet, heat oil over medium-high heat until very hot. Sprinkle steaks with salt and pepper. Cook 5 to 6 minutes per side for medium-rare or until desired doneness. Transfer steaks to warm platter.
  2. Discard drippings from skillet. Add shallots to pan and cook, stirring, until tender, about 1 minute. Add wine and thyme; heat to boiling over high heat. Boil until sauce has reduced to 1/3 cup, about 5 minutes. Remove pan from heat; stir in butter, stirring just until incorporated.
  3. Cut steaks into thin slices. Transfer to warm platter; pour sauce on top and sprinkle with tarragon. Makes 4 main-dish servings.

    Nutritional informationis based on one serving.






Video: Filet Mignon with Creamy Red Wine Sauce | Chef Michael Smith's Kitchen

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Date: 18.12.2018, 20:02 / Views: 52143