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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