Steak with Sauce Bordelaise

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4

Author: Giangi Townsend

Ingredients

6 ounces Steaks 4 6-ounces Steaks of your choice 1 inch Thick
6 tbsps unsalted butter 6 tablespoons unsalted butter
3 tbsps shallots 3 tablespoons of finely sliced shallots
3 tbsps chopped Italian parsley 3 tablespoons chopped Italian parsley
1.5 tbsp Dijon mustard 1 to 1 ½ tablespoons Dijon mustard
0.33333333333333 cup wine white red ¼ to ½ cup wine (white or red)
0.25 cup heavy cream ¼ cup heavy cream
0.25 tsp sugar ¼ teaspoon sugar
4 russet potatoes 4 medium russet potatoes peeled and cut Into 1" cubes
4 tbsps olive oil 3-4 tablespoons olive oil
rosemary fresh or dried rosemary cut in small pieces

Instructions

In a heavy bottom pan over medium-high heat melt 3 Tbs of butter. When the butter foam begins to subside, sauté the steaks. When the steaks are cooked to your liking, remove from pan, place them on a platter and cover with foil to keep warm.
Lower the heat under the pan to medium and add the rest of the butter, shallots, parsley and mustard. Mix well to form a smooth paste, add the wine to the pan and bring to a boil. Add the sugar, the heavy cream. Salt and pepper to taste.
When reduced to a thick consistency, add the steaks and any of the juices on the platter. Reheat for a few minutes and serve.

ROASTED ROSEMARY POTATOES

Pre-heat oven at 375 degrees. Spread 1 tablespoon of the olive oil on a cookie sheet. In a bowl add the potatoes, rosemary and the remaining olive oil. Mix well to coat all the potatoes cubes.
Place the potatoes on the cookie sheet and sprinkle generously with the salt.
Place in the oven and cook for 30 minutes or until the potatoes have formed a nice crust on the bottom and are golden on top.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.