Steak bordelaise – my way.
Cooked using Hestan Cookware: https://hestanculinary.co/?utm_source=social&utm_medium=influencer&utm_campaign=adambyatt
ADAMBYATT22 for 22% off 👆
Serves two people.
1 x 1kg rib eye steak.
2 maitake mushrooms, cut into four and washed
6 shallots medium dice
1 head garlic cut in half
Fresh thyme and rosemary
1 whole veal bone marrow brined in 10% brine over night
120ml cabernet sauvignon vinegar
300ml red wine from Bordeaux or cabernet sauvignon
1 small bunch parsley chopped
100g salted French butter
400ml rich beef stock or double brown chicken stock
Olive oil, salt and freshly milled black pepper
Method
Pre heat your oven to 160c
Use a large heavy based pan, here I am using a Large Hestan CopperBond Induction Copper Skillet.
Allow your steak to be out of the fridge for at least 30 minutes prior to cooking.
I would suggest a meat press for this dish.
First do all of your preparation, chop the parsley, chop the shallots, cut the garlic and sieve the bone marrow to remove any veins. Reserve these so that you can focus on the steak and the sauce.
Heat your pan over a medium heat and add a good amount of olive oil.
Season your steak well all over and allow to stand.
Once your oil is hot, add your steak and ensure there is full contact with the oil. Use a meat press if you have one.
Ensure the heat is continuous and will fry the steak causing the Maillard reaction
After 4-6 minutes turn the steak and repeat on the other side.
Once the steak is browned, begin browning the edges of the steak also.
At this stage you can add the mushrooms to the pan, colour them well and turn once browned.
Now add the butter and a little of the bone marrow, add the garlic and the herbs. Basted thee steak and the mushrooms for three minutes.
Remove the steak and place onto a tray with the fats, garlic, and herbs. And place into your pre heated oven for 12-15 minutes until the core reaches 55c
Remove and allow the steak to rest while you prepare the sauce bordelaise!
First and using the same pan, add a knob of butter and sweat the shallots until the just start to colour. This will take 4-6 minutes
Deglaze with the vinegar and reduce this fully. Now add the wine and reduce this fully also.
Now you can add your stock which will need to be reduced by 50% to be rich and dark.
At this stage you can tun off the heat, add 50g butter and the bone marrow and gentle monte these in. finish the sauce with the chopped parsley.
Serve the steak sliced into 1 cm pieces with the sauce and the roasted mushrooms.
Serve immediately and enjoy!
Happy cooking
Adam x
38 Comments
Honestly truly a beautiful sauce. And magnificent sheen.
steak is overcooked. 😂
I never noticed the directions were added. Thank you.
Bravo!
Best steak cook I have ever seen. In my 64 years I’ve done my fair share of all kinds of cuts of beef over hardwood coals and have my own recipes for wet and dry rubs but this would be absolute perfection if you used a prime flatiron or a wagyu tri-tip dry aged steak. Much better beef flavor than a rib eye.
Looks a little overcooked
Was all good until you overcooked the steak. 😢
mr chef dude! if its got a bone, its not a RIBEYE' steak … its a RIB steak … ribeyes are BONELESS! thus 'EYE', JESUS LORD!
I still have not learned to not watch cooking videos to fall asleep to: now I’m hungry and want my butcher to be open lol
'Never understand why chefs after sharpening the knife on a steel don't wipe it, so cleaning the residual metal and not transferring to the food…. Just wondering, not judging…..
Amazing chef. I could easily makde that a dinner for one.
flawless victory.
I must have missed it – did he say what kind of oil he's using?
😋👍
So… hungry… I have a prime grade picanha in the sous vide right now. 2 more hours until it's ready. I think I'll make this sauce tonight.
What make is the pan?
Damn that side view on the first cut, hnnggggggggggg
I almost drowned in my own salivation. Thank you, kind sir.
Pan control isn't something that comes through in most recipes or even videos, so thank you for showing what a good pan, an induction cooktop, and an experienced cook can achieve!
Yay
Now I have a channel to add to Fallow.
Just wow!❤️
This guy needs a good slap
Stop messing with women…..
That looks amazing and you are kind to your staff
1:00 It'll do… It'll do juuuuuuuust fine……
4:40 🤤
6:20 I sense this chef loved food from a young age… just a hunch…
10:09 If your electric range at home is difficult to control, move your pan, and less turning of your knob
17:34 Thank you for letting the food speak……
You've got my vote.
Art. Pure art!
Lovely. Beyond belief. One can almost taste the thing watching the presentation. So what is the wine for this dish?
just curious, that’s a cool steak. For how many people?
That is the longest sharpest knife I have ever seen
Those shallots were an absurdly small and uniform dice, much knife skill
Bravo chef ❤ I love the way you presenting the beautiful dish 👏🏽
That looks amazing but probably cost about £50 just for a bit of steak like that.
“Remember, that steaks for two people”. Yeah, me and my appetite. Can’t wait to try this recipe for my family. Thank you! 😊