Beefsteak with Red Wine Sauce (steak à la bordelaise) Recipes

Ingredients :

1 marrow bone, cut in sections

7 fl oz red wine, preferably claret

2 tbsp finely chopped onions or shallots

2 tsp tarragon, fresh or dried

7fl oz well seasoned stock

1.5 tbsp tomato puree

1oz softened butter

salt and pepper

Trim the steaks to evenly sized portions.

To make the sauce bordelaise, either split the marrow bones lengthways, scrape out the marrow and poach it in boiling salted water for 3 minutes, or wrap each section of the bone in tinfoil and cook in boiling water for 15 minutes, then remove the marrow and keep warm. Put the red wine, chopped onions or shallots and tarragon in an enamel or non-stick saucepan. Boil until the liquid is reduced by half. Add the stock and tomato puree and simmer for 12 minutes. Strain through a fine sieve and keep warm.

Spread a little butter on each steak and cook under a very hot grill, turning once. Season each side after it is cooked. The length of cooking will depend on the thickness of the steak.

To serve, mix the marrow with the sauce, pour over the steaks and serve very hot.

Serves 6

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