Manhattan Filet with Pan Sauce Bordelaise Recipe - Allrecipes.com
Manhattan Filet with Pan Sauce Bordelaise Recipe
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Chef John's Manhattan Filet
Turn a strip steak into something more like a filet mignon, only more flavorful. See more
  • READY IN ABOUT 9 hrs

Manhattan Filet with Pan Sauce Bordelaise

Recipe by  

"This simple technique not only provides you with a NY strip steak that eats like a filet mignon, but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight 'dry-aging' step is optional, but does add a little something extra to the final product."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    8 hrs 45 mins

Directions

  1. Cut all visible pieces of fat from the steak so that only center 'eye' portion of the steak remains. Set steaks aside. Cut all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Transfer chopped meat to a container and refrigerate.
  2. Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.
  3. Bring steaks to room temperature and season with salt.
  4. Heat vegetable oil in a large skillet over high heat. Cook steaks in hot oil until browned on one side, 4 to 5 minutes. Reduce heat to medium-high and turn steaks. Continue cooking until steaks start to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.
  5. Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.
  6. Pour red wine into skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth, bring to a simmer, reduce heat to low, and cook until reduced by about half, 60 to 90 minutes. Strain sauce into bowl and skim fat that rises to the top.
  7. Heat empty steak skillet over medium-high heat. Pour the strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper and continue cooking until reduced and thickened, 3 to 5 minutes.
  8. Remove skillet from heat and whisk butter into sauce until melted and smooth. Place each steak on a plate and spoon sauce over the top.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • To make this gorgeous sauce even better, use veal stock instead of chicken broth.
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Reviews More Reviews

Jun 24, 2014

Wow! Just wow! This is the best steak I've ever had - and I cooked it. I actually made this for a family meal, and boy-o-boy did the family feel special. Drying the stead prior to cooking did help in creating a beautiful crust. The only thing I did wrong, was I did not use a low-sodium stock, so the bordelais was a bit too salty.

 
Apr 16, 2014

Hubs told me again later in the evening again how much he enjoyed this! That's an endorsement as far as I am concerned! I even pan fried the steaks which is a new experience for me since I love to grill (the videos are very helpful). I thought the "crust" on the steak was nice and the inside was perfectly done. As Chef John mentions, use sodium free or homemade broth, if possible, I used reduced sodium and thought it seemed a bit salty. I used half the pan sauce, added more red wine, reduced it in the sauté pan, added the butter and it was delicious. I would definitely make this again! Thank you!

 

12 Ratings

Mar 31, 2014

This was excellent! Even my 5 and 10 yr olds LOVED IT. Will be making this again. One bite and I knew it was worth the effort. I used mushrooms instead of the shallots and only cooked the sauce for 40 min. We even ate all the concentrated left over scraps from the sauce it was so good. I had cut out all the fat before cooking it. Followed the videos for this one and it was pretty easy. Thank you!

 
Nov 06, 2014

I tried this method of using a cheaper New York Strip rather than a Filet Mignon and my feeling is; if you're going to go through the the effort of making this wonderful Bordelaise Sauce you may as well spend the money on the filets in the first place and just buy an extra cut like a lean piece of chuck or round steak for the sauce. Also, I have a problem with the way the recipe is presented, you're going to have a hard time making this reduction sauce if you're doing it while the steak is "resting", this sauce takes about two hours from start to finish, so make it the day before up to straining the sauce then refrigerate it. Reheat it when your steak is "resting", whisk in your butter and it's ready. I'm giving this a four star because using a cheaper cut is not worthy of the sauce.

 
Aug 17, 2014

Thanks Chef John for this fabulous recipe!!! My Husband said it tasted as if he was eating at a fancy restaurant!! The steaks were just cooked perfectly; I finished by putting them in the oven for 10 minutes to receive a medium to medium-well done steaks. I used cooking red wine and I didn't have anymore Chicken stock or broth so I 1 used chicken bouillon cube to 1 cup of water (which makes chicken stock) and just used 1/2 cup of cooking wine with 1/2 cup of chicken stock for the sauce.

 
Jul 15, 2014

This was DELICIOUS! My family (of 3) LOVED it. My 7 yr old loved it so much, he wants me to make this for his bday party coming up (not going to happen too many ppl). He enjoyed the sauce, as we all did. Only changes made were that we like our meet well done so I cooked it on both sides double time. Had no chicken broth so I used a chicken knorr cube (bouillon) & water, Moscato instead of red wine, as well as white onions instead of shallots. EVERYTHING still came out FABULOUS & DELICOUS!!! Wonderful recipe & very versatile. Even with substitutions it was perfect! Will definitely do again! Thanks :)

 
May 12, 2014

I was a bit worried, seeing all the meat that I was able to trim off the scraps that went into making the sauce. As it turns out, we ate that too. This recipe is amazing, the sauce is worth the effort (and the "wasted" meat). I couldn't believe how tender the meat turned out. I'll definitely be making this one again. Chef John can do no wrong!

 
May 11, 2014

The sauce part of this recipe is magnificent! Make sure you take the time necessary to Carmelize.The one change I made was the wine. I used Madeira instead of red. If you like it a little on the sweet side, add just a pinch of sugar,

 

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Nutrition

  • Calories
  • 732 kcal
  • 37%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 57.9 g
  • 116%
  • Sodium
  • 490 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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