Name: Manhattan Filet with Pan Sauce Bordelaise
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: New York strip steaks - 2 large; Salt and ground black pepper to taste - 2 large; Vegetable oil - 1 tablespoon; Sliced shallots - ¼ cup; Red wine - ½ cup; Low-sodium chicken broth - 2 (10.75 ounce) cans; Cold butter - 1 tablespoon

Ingredients for - Manhattan Filet with Pan Sauce Bordelaise

1. New York strip steaks 2 large

2. Salt and ground black pepper to taste 2 large

3. Vegetable oil 1 tablespoon

4. Sliced shallots ¼ cup

5. Red wine ½ cup

6. Low-sodium chicken broth 2 (10.75 ounce) cans

7. Cold butter 1 tablespoon

How to cook deliciously - Manhattan Filet with Pan Sauce Bordelaise

1 . Stage

Cut all visible pieces of fat from the steak so that only the 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.

2 . Stage

Season steaks with black pepper and place on a wire rack set over a tray; refrigerate uncovered, 8 hours to overnight.

3 . Stage

Bring steaks to room temperature and season with salt.

4 . Stage

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. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer meat to a plate to rest, 5 to 10 minutes. Set the skillet aside.

5 . Stage

Place chopped beef scraps in a cold skillet and heat over medium-high heat. Cook and stir until meat is browned and caramelized. Add shallots and a pinch of salt; saute until shallots are golden brown and are softened, about 5 minutes more.

6 . Stage

Pour red wine into the skillet and bring to a boil; cook and stir until wine is almost completely evaporated, 2 to 4 minutes. Add chicken broth and bring to a simmer. Reduce heat to low and cook until reduced by about half, 60 to 90 minutes. Strain sauce into a bowl and skim any fat that rises to the top.

7 . Stage

Heat the empty steak skillet over medium-high heat. Pour strained sauce into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Season sauce with salt and pepper. Continue cooking until reduced and thickened, 3 to 5 minutes.

8 . Stage

Remove the skillet from the heat. Whisk butter into sauce until melted and smooth.

9 . Stage

Place each steak on a plate and spoon sauce over the top.