Name: Steaks with Sauce Bordelaise
Yield: Makes 4 servings
Ingredients: 1 cup low-salt beef broth; 2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones); 6 tablespoons (3/4 stick) chilled unsalted butter; 1 large shallot, finely chopped; 1 cup dry red wine; 4 1/2-inch-thick New York strip steaks (each about 8 ounces); Chopped fresh parsley

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Steaks with Sauce BordelaiseBrian Leatart

In France, an entrecôte (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Château Poujeaux 1999 "Moulis."

Recipe notes

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