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Steak with quick sauce bordelaise and boulangere potatoes
Steak with quick sauce bordelaise and boulangere potatoes
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Whip up a delicious French steak dish with speedy bordelaise sauce and boulangere potatoes.
Ingredients:
  • 36.40 gm olive oil
  • 2 tsp chopped thyme leaves
  • 2 garlic cloves, chopped
  • 4 x 200g beef rib-eye steaks (on the bone)
  • 500ml red wine
  • Bouquet garni (a few thyme and parsley sprigs and bay leaves, tied with string)
  • 2 eschalots, finely chopped
  • 500ml beef consomme
  • 20.00 ml red wine vinegar
  • 20g unsalted butter
  • Watercress or salad leaves, to serve
  • 100ml duck fat (see note)
  • 100ml dry white wine
  • 2 small onions, thinly sliced
  • 40.00 ml thyme leaves
  • 8 desiree potatoes, peeled, cut into 3-4mm slices (a mandoline is ideal)
  • 300ml chicken style liquid stock, heated
Instructions:
  • Preheat your oven to 180°C and generously grease a 2-litre baking dish for the potatoes.
  • In a large frypan over medium-low heat, warm the luxurious duck fat until it shimmers. Sauté the aromatic onion and thyme for 8 minutes until they become irresistibly soft. Deglaze the pan with white wine, simmering for a few minutes until it almost disappears, then add the hearty potatoes, making sure they're fully coated in the flavorful mixture.
  • Arrange the potato mixture in a baking dish, overlapping in a circular pattern. Pour enough stock to cover the potatoes. Top closely with baking paper and foil. Bake for 20 minutes, then uncover and bake for another 30 minutes until the stock is absorbed and the potatoes are golden.
  • In a small bowl, mix together olive oil, chopped thyme, and garlic. Season the mixture. Brush the steaks with the marinade and let them sit while you prepare the sauce.
  • In a pan over medium-high heat, combine wine, bouquet garni, and eschalots. Simmer until reduced by half, about 3-4 minutes, stirring occasionally. Pour in consomme and continue to cook until reduced by half again, 15-20 minutes. Strain through a sieve and keep warm.
  • Preheat a sizzling hot chargrill pan or frypan in the meantime.
  • Grill the steaks in 2 batches, cooking for 3 minutes on each side for medium-rare or until desired doneness. Cover the steaks loosely with foil and let them rest for 3 minutes.
  • Incorporate the red wine vinegar into the sauce, then gently blend in the butter for a lustrous finish.
  • Plate the steaks, generously drizzle with sauce, and serve alongside the boulangere potatoes and fresh salad leaves.

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