Steak Bordelaise - Biff Bordelaise

STEAK BORDELAISE
Biff Bordelaise

Many classic restaurant dishes can very well be made at home. "Bordelaise" is the fine red wine sauce with thin slices of marrow. Choose the steaks carefully and make sure not to cook them for too long.

Serves 4

4 thick slices well-cut beef, in all approx 1 lb
1 tablespoon butter or margarine
1 teaspoon salt
some white pepper

Sauce:
2 shallots or small onions
1 tablespoon butter or margarine
½ teaspoon thyme
1 bay leaf
0.8 cup red wine
1.2 cup strong bouillon
1 to 2 teaspoons flour
approx 8 thin slices of marrow from beef


Start with the sauce. Peel and chop the onions and sautée until tender and transparent in some fat in a saucepan. Add thyme and crumble in the bay leaf. Add the wine and boil it all together until reduced to half. Strain the sauce, add bouillon and bring the sauce to simmer. Thicken with the flour stirred with some water and let the sauce boil for 3 to 5 minutes.

Meanwhile, fry the steaks in some fat in a frying pan on high heat. 1½ to 2 minutes per side should be enough, depending on how well done you want them to be. Flavor with salt and pepper.

Let the marrow simmer for a minute or so in the sauce until it's tender. Serve the steaks with the sauce and the marrow, baked potatoes and a salad.

Enjoy!

Bella