Steak Bordelaise

10 PORTIONS

Ingredients

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

Parsley

Salt

Pepper

Method

  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.

 

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