Friday, March 21, 2014

Pan Sauce "Bordelaise" – She Sears Strip Scraps by the Seashore

Say that five times fast! As promised, here’s the pan sauce you saw me dragging those perfectly trimmed chunks of NY strip through in our Manhattan filet video. As I say in the intro, this isn’t truly a bordelaise, but it’s close enough for YouTube, and absolutely delicious.

Of course, one could argue it would be smarter to use the strip scraps for something like pasta sauce or chili, and you’d get no argument from me; but if you want to put your Manhattan filet experience over the top, this is a more than a worthwhile sacrifice.

I used chicken broth, but if you can find veal stock (check your more expensive grocery stores) that makes this already gorgeous sauce even better. Just be careful with the salt if you’re using broth from a carton. Because we are reducing (and reducing again), an overly salty stock could become inedible. Since I know someone one will ask, I’ll tell you right now; I threw out the meat scraps after they were strained. Why? I don’t have a dog.

Once those tiny pieces of meat are simmered for that long, they're completely tasteless, and certainly not good eats. But hey, you guys are the Bobby Flays of your faux "Bordelaise," so suit yourself (didn't think of this one until after the audio was done). Also, if you don’t have, or can’t have red wine, don’t make this sauce. If you do, and you give our Manhattan filets a go, I hope you give this great pan sauce a try as well. Enjoy!


Ingredients for 2 generous or 4 smaller portions of sauce:
8 ounces trimmed beef scraps, chopped fine
1/4 cup sliced shallots
pinch of salt
1/2 cup red wine (something from Bordeaux would be nice)
2 cups rich chicken broth (unsalted or low-sodium) or veal stock
salt and pepper to taste
1 tbsp cold butter

22 comments:

Jasen said...

Now i can proceed with this manhatten project. Thanks again for the incredible service you provide

Steve Kennedy said...

Perfect timing! I have everything on hand for this dish. My wife is going to be home after two weeks on the road. Something tells me I am going to get L.L.Lots of compliments after supper tomorrow. I have looked at that cheesy potatoes recipe, and it looks good, but I think I might try this with your Syracuse salted potatoes and English peas. Maybe some strawberry ice cream for desert.

Tariq Ameer said...

Is there a substitute for red wine? Non-Alcoholic please.

Chef John said...

Besides non-alcoholic wine, there is not!

Shannon M said...

Hey Chef John will there be a video on how to do that amazing looking potato side? ....or is it up already and i missed it.
Thanks!

blogagog said...

If you took those scraps and put them between two pieces of bread after you were done with them, I bet you'd end up with a mighty tasty hamburgerish meal!

Kimbo said...

Is there enough fat left in the leftover beef scraps so that you could make a decent burger with it? The sauce sounds awesome, just wondering if this would be another option.

Chef John said...

Yes, but connective tissue and silver skin not very tender!

zeno soros said...

Very nice Chef John.. this food fit for a king. But I'm not a king... I think I'll use those scraps of meat in my next chilli recipe :)

Gerry Graham said...

This looks like a perfect meal to me. I like the steak trimming technique. Nice portion for a "filet".

Winner, winner, Manhattan filet dinner!

Jordan Handy said...

Your bordelaise is missing a traditional ingredient... Bone marrow.

rancholyn said...

Could you trim steaks, freeze bits , then use for sauce in future?

Chef John said...

yes, you can freeze!

Unknown said...

Tariq - If you can get a hold of pomegranate molasses a teaspoon or so near the end will give you some fruitiness and acidity that the wine reduction would provide. I've done this with a pan sauce for rack of lamb and it turned out amazing.

Rick said...

Thank you for saying that those of us who avoid alcohol stay away from this sauce instead of suggesting some bogus substitute for the wine. I've spent years trying to find alternatives to wine and gave up when I finally learned how alcohol and cooking works.

daftaradsense said...

Thank you so much, I love your blog..

Dan said...

Thank you. Heed the word of caution on using low-sodium chicken broth. All I had on hand was regular chicken broth, and ignoring the instructions for expediancy and laziness, the sauce was wonderful but too salty. Loved both. Thank you so much!

andrewaway said...

Pretty fantastic all around. Only one criticism. You forgot to say choppa choppa.

Matthew OIsen said...

The steak was delicious, the sauce was too. BUT, my sauce was VERY thin. What did I do wrong chef? I followed the recipe items to the T. Must it have been the timings? I didn't let it cook/reduce long enough?

Chef John said...

yes, just reduce more! Good luck!

TimD said...

Hi John,
Would it be a major faux pax to use ground beef to make the sauce? (i.e. grocery store 80% lean?)

Chef John said...

I guess, but never tried! The scraps coming from the steak is kind of the idea.