Entree: France – Bordeaux / Aquitaine – Grillade Bordelaise (Grilled beef steaks served with a reduced Bordeaux red-wine and shallot sauce finished with marrow and butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 30 min

Total 55 min

Ingredients

- 4 beef steaks, approx. 6 oz (170 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter, divided
- 2 medium shallots, finely minced (about 3 oz / 85 g)
- 1 cup (240 ml) dry Bordeaux or other full-bodied red wine
- 1 cup (240 ml) beef stock
- 2 tbsp (30 g) beef bone marrow, finely chopped or softened (or 2 tbsp / 28 g unsalted butter as substitute)
- 1 small sprig fresh thyme
- 1 bay leaf
- 1 tbsp (15 ml) finely chopped fresh parsley for garnish

Instructions

1. Remove steaks from the refrigerator 30 minutes before cooking to come to near room temperature; pat dry and season both sides with kosher salt and black pepper.
2. Heat a heavy skillet or grill pan over high heat until very hot, add olive oil and 1 tbsp (14 g) butter, then sear steaks 2–3 minutes per side for medium-rare (adjust time for desired doneness). Transfer steaks to a warm plate and tent with foil to rest.
3. Reduce heat to medium and add minced shallots to the same pan; sauté in the steak drippings until softened and translucent, about 2–3 minutes.
4. Deglaze the pan with the red wine, scraping up browned bits; add thyme and bay leaf and simmer until the wine is reduced by about half, 6–8 minutes.
5. Add beef stock and continue to reduce the sauce until slightly thickened and glossy, about 8–10 minutes.
6. Remove thyme sprig and bay leaf, then whisk in the bone marrow (or substitute butter) and the remaining 1 tbsp (14 g) butter until melted and incorporated. Taste and adjust seasoning with salt and pepper.
7. Return steaks to the pan briefly to coat in sauce or slice steaks and spoon the Bordelaise sauce over them. Garnish with chopped parsley and serve immediately.