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Manhattan Steak with Bordelaise Sauce Recipe

   
 

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     Manhattan Steak with Bordelaise Sauce

Category   Entrees - Maindishes
Sub Category   None
Preptime   30 minutes

Ingredients
2 large New York Strip steaks
kosher salt/pepper
shallot, sliced
1/2 cup red wine
20 oz low sodium chicken broth
1 tbsp butter
 

Instructions
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. Season steaks with salt and pepper. 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. Transfer meat to a plate to rest, 5 to 10 minutes. Set skillet aside.
Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown. 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. 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.


Originally Submitted
1/26/2015





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