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@somuncu13: @clearturkiye #ClearİleKafanRahat bu skoru geçen varsa denesin

somuncu
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Thursday 17 September 2026 13:44:33 GMT
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Steak with Bordelaise Sauce My wife and I had this at Brasserie Zédel earlier this year and both went quiet in the way you do when something is properly good. She made me promise I’d make one as good at home. I think I’ve got there. Red wine, shallots, stock, bone marrow. That’s it. The marrow goes in off the heat and gives the sauce a gloss no amount of cream would get you. Serves 2 INGREDIENTS
400g sirloin steak, room temp for 2 hrs
Salt and pepper
Tallow or your cooking fat of choice
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2 tbsp unsalted butter
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70ml red wine vinegar
250ml Bordeaux or other dry red
250ml good beef or veal stock
10g flat-leaf parsley, chopped METHOD 1. Oven to 70°C. Salt the steaks just before they hit the pan. 2. Sear over medium heat, 2 to 3 mins, turning every 20 to 30 seconds. Rest in the oven 10 mins. 3. Back in the pan for 30 secs to build the crust, then back in the oven, dropped to 50°C, while you make the sauce. 4. In the same pan, low heat: shallots, a little marrow, some butter, salt and pepper. 5 to 7 mins until translucent. 5. Vinegar in, cook until jammy. Wine in, heat up high, reduce 8 to 10 mins until a spoon leaves a clear trace on the pan. 6. Stock in, reduce 5 to 7 mins until it coats a spoon. Heat to low. 7. Remaining marrow and butter in. Swirl constantly for a minute until emulsified. Off the heat, parsley in. 8. Taste, salt, serve.
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400g sirloin steak, room temp for 2 hrs
Salt and pepper
Tallow or your cooking fat of choice
2 banana shallots, finely sliced
2 tbsp unsalted butter
2 canoes bone marrow, scraped raw
70ml red wine vinegar
250ml Bordeaux or other dry red
250ml good beef or veal stock
10g flat-leaf parsley, chopped METHOD 1. Oven to 70°C. Salt the steaks just before they hit the pan. 2. Sear over medium heat, 2 to 3 mins, turning every 20 to 30 seconds. Rest in the oven 10 mins. 3. Back in the pan for 30 secs to build the crust, then back in the oven, dropped to 50°C, while you make the sauce. 4. In the same pan, low heat: shallots, a little marrow, some butter, salt and pepper. 5 to 7 mins until translucent. 5. Vinegar in, cook until jammy. Wine in, heat up high, reduce 8 to 10 mins until a spoon leaves a clear trace on the pan. 6. Stock in, reduce 5 to 7 mins until it coats a spoon. Heat to low. 7. Remaining marrow and butter in. Swirl constantly for a minute until emulsified. Off the heat, parsley in. 8. Taste, salt, serve.
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