I thought this steak would be ‘just another steak’. I was very wrong. Learning to cook Anthony Bourdain’s Steak With Roasted Shallot Sauce
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00:00 – Anthony Bourdain’s Steak, Sauce Porto With Roasted Shallots
00:42 – Prepping The Dish
01:09 – Improvising
03:35 – Plating, Tasting, What I Would Do Different
🍎 Ingredients
• 12 peeled whole shallots plus 1 peeled, thinly sliced shallot
• 5 Tbsp/70 g unsalted butter
• 2, 8-ounce/225-g beef filets (I used sirloin)
• salt and pepper
• 1 Tbsp/14 ml oil
• 1 tsp/5 g all purpose flour
• 3 ounces/75 ml port
• 1 cup/225ml strong dark veal stock
• Per Bourdain “a tiny spoonful of demi-glace would really boost this sauce”
🫕 Equipment
• small ovenproof sauté pan
• foil
• large sauté pan
• tongs
• roasting pan (large enough to hold the steaks)
• wooden spoon
• fine strainer
• small saucepan
• whisk
• serving platter
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