Fillet steak with Bordelaise sauce

Fillet steak with Bordelaise sauce

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

This sauce must be made with good-quality beef stock, as it’s the reduction of that and the wine which gives the sauce its flavour – don’t even try making it with anything less.

Ingredients

Quantity Ingredient

For the sauce

Quantity Ingredient
1-2 tablespoons olive oil
4 banana shallots, roughly chopped
375ml good-quality red wine
1 bay leaf
4 sprigs thyme
400ml beef stock
50g unsalted butter

For the steaks

Quantity Ingredient
4 x 200g fillet steaks
50g butter
3 tablespoons olive oil
sea salt
freshly ground black pepper

Method

  1. For the bordelaise sauce, place a frying pan over medium heat. Add a drizzle of olive oil then the shallots and cook until golden brown. Pour in the red wine and bring to the boil, then drop in the bay leaf and thyme and simmer until reduced by two-thirds. Add the stock, bring back to the boil and again allow to reduce by half.
  2. Meanwhile, for the steaks, place a large frying pan over high heat and season the steaks well with salt and pepper. Add the butter and olive oil to the pan and, when hot and foaming, add the steaks. For medium, cook on one side for 3 minutes, turn and cook for 2 more minutes, then turn off the heat and allow to finish cooking in the pan.
  3. To finish the sauce, stir in the butter and take off the heat. Place the steaks on serving plates, spoon over the sauce and serve.
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