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
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.
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!
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,
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!
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 the cast iron skillet. Since they were filet mignons, didn't have scraps for Bordelaise but I topped themw/Bearnaise sauce and served with Broiled Lobster Tails, Baked Potato and Sauteed Garlic Asparagus (recipes on here). Husband RAVED all night! Fantastic...I may never grill or broil another steak again! Dry rub & refrigerate uncovered overnight was the difference! 10 Stars!!
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 if you ask me.
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 it into steaks, and used it plus a lil meat for the sauce (since a NYstrip has more fat) but other than that I did everything the same. My family of 5 is super grateful for the meat and this awesome recipe that we will be having tomorrow as well!!
* 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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