Manhattan Filet with Pan Sauce Bordelaise Recipe -
Manhattan Filet with Pan Sauce Bordelaise Recipe
4 Photos
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
  • PREP

    25 mins
  • COOK

    20 mins

    8 hrs 45 mins


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

Reviews More Reviews

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.

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.


17 Ratings

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!

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,

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!

Apr 06, 2015

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!!

Mar 09, 2015

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.

Jan 17, 2015

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!!


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  • 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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