Steak Bordelaise



Steak                                                                10 x 150 g

Shallots                                                                    50 g

Red wine                                                                  250 ml

Demi glace                                                               350 ml

Beef marrow                                                            100 g

Beef marrow                                                    10 x slices

Oil                                                                           25 ml

Lemon                                                                     1

Butter                                                                       25 g





  1. Peel and roughly dice the shallots.
  2. Dice the marrow retain the ten slices for garnish.
  3. Season and grill or fry the steaks, place them on a warm serving dish and keep hot.
  4. Shallow fry the shallots until lightly coloured.
  5. Pour in the wine and reduce to one third.  Add the demi-glace, reboil and pass through a strainer.
  6. Gradually add in the diced marrow, do not reboil.
  7. Adjust the seasoning and add a squeeze of lemon juice.
  8. Poach the slices of marrow in salt water.
  9. Mask the steaks with the sauce and place a slice of marrow on each.
  10. Place a pinch of chopped parsley on each slice of marrow and serve.

Note:  This method is suitable for fillet tournedos, sirloin entrecote and rump steaks.