Steak with Sauce Bordelaise
Lean and juicy Tri-Tip steak is an economical cut that pairs well with this classic French sauce. Make this popular restaurant meal at home and cancel your dinner reservations!
Cook Time: 45 Minutes
Servings: 8
Ingredients: 17
Ingredients
Preparation
-
Step 1
Brush steak evenly with oil; season with salt and pepper.
-
Step 2
Heat large cast-iron skillet over medium heat until hot; add 2 tablespoons canola oil. Place steak in skillet turning until seared on all sides. Cook 8 to 10 minutes for medium rare (145°F) to medium doneness (160°F). Remove steaks from pan; keep warm.
Cooking Tip: Don't overcrowd steaks in the pan. Maintain medium high heat through the searing process to get all the edges seared and browned.
-
Step 3
Remove steak from skillet; set aside. Add 2 tablespoons butter, shallots and garlic to skillet. Cook and stir 1 to 2 minutes or until shallots are softened and garlic is fragrant. Add chopped bone marrow; cook 1 minute.
-
Step 4
Add brandy; cook 1 to 2 minutes or until alcohol burns off. Add red wine; cook and stir 1 to 2 minutes until browned bits attached to skillet are dissolved and liquid is reduced by half. Stir in beef stock, cream, Worcestershire sauce, thyme, beef base and pepper. Cook 3 to 5 minutes or until sauce is smooth and slightly thickened. Remove from heat and gently swirl in remaining butter and parsley.
-
Step 5
Slice steak across the grain into slices. Spoon sauce over steak.
Nutrition Information
526 Calories
12.5g SAT FAT
29g PROTEIN
3.8 mg IRON
6.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 4 ounces beef with 2 tablespoons sauce: 526 Calories; 369 Calories from fat; 41g Total Fat (12.5 g Saturated Fat; 0.43 g Trans Fat; 1.5 g Polyunsaturated Fat; 11.3 g Monounsaturated Fat;) 95 mg Cholesterol; 905 mg Sodium; 3.5 g Total Carbohydrate; 0.6 g Dietary Fiber; 1.2 g Total Sugars; 29 g Protein; 0.1 g Added Sugars; 49 mg Calcium; 3.8 mg Iron; 516 mg Potassium; 0.2 mcg Vitamin D; 0.3 mg Riboflavin; 9.9 mg NE Niacin; 0.5 mg Vitamin B6; 2.6 mcg Vitamin B12; 267 mg Phosphorus; 6.6 mg Zinc; 10.2 mcg Selenium; 111.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, and Choline; and a good source of Potassium, and Selenium.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
