Mike’s steak bordelaise in a hurry

Mike’s steak bordelaise in a hurry

By
From
Real Food by Mike
Serves
2
Photographer
Alan Benson

Steak bordelaise is delicious made with most cuts of steak. One of my favourites is flank steak, otherwise known as bavette. It has a lovely grain, good marbling and is very well priced, as it’s considered a second-class cut of beef. The trick with flank is that it can’t be too rare and it certainly cannot be cooked past medium or it becomes chewy. The cooking times I have given will work well if you use steaks that have been cut across the grain into 225 g portions before cooking. I’m sure your butcher would be happy to help you with the cutting. You’ll notice that the recipe calls for 500 ml (2 cups) of good-quality red wine, preferably bordeaux. This allows you to share the remainder of the bottle between two glasses to drink and enjoy with your steak.

Ingredients

Quantity Ingredient
4 french shallots, finely diced
40g butter
500ml good-quality red wine
2 teaspoons red-wine vinegar
white peppercorns
2 stems of bone marrow
2 flank steaks, at room temperature, cut 2 cm thick or Scotch fillet
1 teaspoon olive oil
1 tablespoon chopped flat-leaf parsley, to garnish

Method

  1. In a small saucepan over medium heat, sweat the shallots in half the butter until translucent. Add the red wine and reduce to a glaze consistency. It should be a glossy, shiny sauce, not like watery wine. Add the red-wine vinegar, a pinch of salt and a grinding of white pepper. Set aside.
  2. Preheat the oven to 180°C. Place the bone marrow stems in an ovenproof frying pan. Sprinkle with salt, place the pan in the oven and bake for 10 minutes until the bone marrow is soft. Remove from the oven, transfer to a plate and keep warm (reserve the bone marrow fat in the pan).
  3. Allow your steaks to sit at room temperature for 1 hour before cooking. Season the steaks on both sides with salt.
  4. In the same ovenproof frying pan over medium heat, warm the remaining butter and the olive oil with the bone marrow fat. Pan-fry the steak for 3 minutes on the first side, then 2 minutes on the second side. Transfer the steaks to the plate with the bone marrow to rest in a warm place for 5 minutes.
  5. Place each steak on a warm plate with a piece of bone marrow next to it. Tip the steak juices from the resting plate into the shallot and wine glaze and add a spoonful of the cooking fat from the pan. Stir and spoon over the steak. Garnish with the parsley and serve. Provide a lobster pick or a thin fork to pick out the bone marrow.

Medicinal Benefit

  • As opposed to grain-fed beef, grass-fed beef has more omega-3 fats (heart-healthy fats), more antioxidant vitamins, such as E, and more conjugated linoleic acid (CLA), which increases metabolic rates, boosts the immune system and keeps cholesterol levels in check. Try to source the very best-quality grass-fed beef you can find, and reap the benefits.
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