Manhattan Filet with Pan Sauce Bordelaise

Manhattan Filet with Pan Sauce Bordelaise

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Chef John 23872

"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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8 h 45 m servings 732 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 732 kcal
  • 37%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 57.9 g
  • 116%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 490 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


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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...

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 di...

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 ...

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...

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 ...

Made these for Easter dinner; followed instructions to a T" but used filet mignon! OMGEE What an absolutely awesome amazing steak!! Seared to perfection with a nice crust, finished them off in t...

I thought this turned out very good...I loved the sauce...It is very yummy...wish I had doubled it though. Also, read the entire recipe before making it...It was written a little out of order i...

A client of mine owns a grass fed farm and gave me a bunch of uncut meat for Christmas. I found this recipe looking for what to do with all the filet. I saved the fat from my filet, after I cut ...

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 f...

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