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Steaks with Bordelaise sauce
Chapter VIII ·
Meat · Nº 259
Steaks with Bordelaise sauce
Serves 8
12 ingredients
7 steps
Ingredients
Method
Ingredients
For
−
8 servings
+
Sauce
2 tablespoons
butter
2 tablespoons
all-purpose flour
1 tablespoon
onion
, chopped
1 tablespoon
parsley
, chopped
1 leaf
bay leaves
salt
, to taste
black pepper
, to taste
1¼ cups
beef broth
1¼ cups
red wine
, dry
Steaks
1 kg
steak
3 cloves
garlic
, crushed
salt
, to taste
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Method
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1
Melt the butter over low heat. Add the flour and cook, stirring constantly, for 3 minutes without letting the flour darken.
2
Add the onion, parsley, bay leaf, and salt and pepper to taste, and mix well.
3
Gradually add the beef broth mixed with the wine, stirring constantly until the mixture is smooth.
4
Cook, stirring occasionally, until the sauce thickens. Check the seasoning and add salt and pepper if needed. Remove the bay leaf. Take it off the heat and keep warm.
5
Prepare the steaks, seasoning them with garlic and salt to taste. Lightly oil a nonstick skillet and heat it over high heat. Add the steaks and fry for 2 minutes.
6
Turn the steaks carefully so as not to pierce the meat, and sear the other side. Remove from the heat.
7
Place the steaks on a plate and pour the sauce over them. Serve at the table.
From the same chapter
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Steaks in wine sauce
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Steaks in wine sauce
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