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Manhattan Filet with Pan Sauce Bordelaise
Manhattan Filet with Pan Sauce Bordelaise
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Prep Time:
25 minutes
Cook Time:
80 minutes
Total Time:
585 minutes
Try Chef John's easy dry-aging method for succulent Manhattan filet steaks paired with a rich pan-sauce bordelaise.
Ingredients:
  • 2 large New York strip steaks
  • salt and ground black pepper to taste
  • 0.25 cup sliced shallots
  • 0.5 cup red wine
  • 2 (10.75 ounce) cans low-sodium chicken broth
  • 1 tablespoon cold butter
Instructions:
  • Trim any visible fat from the steak, leaving only the center "eye." Set the steaks aside. Remove all meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they resemble ground beef. Refrigerate the chopped meat in a container.
  • Sprinkle steaks with freshly ground black pepper and transfer to a wire rack over a tray. Chill in the refrigerator, uncovered, for 8 hours to overnight.
  • Allow the steaks to come to room temperature and generously season with salt.
  • In a large skillet over high heat, heat vegetable oil. Sear steaks until browned on one side, about 4 to 5 minutes. Lower heat to medium-high, flip steaks, and cook until desired doneness, about 4 to 6 minutes. Use a thermometer to ensure it reaches 130°F (54°C) for medium-rare. Let steaks rest on a plate for 5 to 10 minutes before serving.
  • Start by transferring the chopped beef scraps to a cold skillet and heating them over medium-high heat. Cook and stir until the meat is beautifully browned and caramelized. Next, add the shallots and a pinch of salt. Saute until the shallots turn a gorgeous golden brown and are softened, which should take about 5 more minutes.
  • Sizzle red wine in the skillet until it nearly vanishes, 2 to 4 minutes. Introduce chicken broth and simmer. Let it gently shrink by half over 60 to 90 minutes. Filter sauce into a bowl and remove any floating fat.
  • Begin by preheating the skillet over medium-high heat. Add the strained sauce to the skillet and bring it to a boil, deglazing the pan with a wooden spoon. Season with salt and pepper, then simmer until thickened, about 3 to 5 minutes.
  • Take the skillet off the heat and gently whisk in the butter until it's melted and the sauce is smooth.
  • Plate the steaks and generously spoon the sauce on top.

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