Recipe by Chef John
"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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New York strip steaks
salt and ground black pepper to taste
2 (10.75 ounce) cans
low-sodium chicken broth
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.
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!
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!
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.
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.
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 :)
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!
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,
* Percent Daily Values are based on a 2,000 calorie diet.
Manhattan Filet with Pan Sauce Bordelaise
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 422
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