Platt College's Steak Bordelaise
2 TBSP clarified butter
1-12-14 OZ Rib Eye Steak
Kosher Salt to taste
Freshly ground peppercorn to taste
2 TSP unsalted butgter
1TBSP Shallots, minced
1/4 C Red Wine
2-3 TBSP unsalted butter softened
1 tsp Fresh Herbs, finely chopped (blend of chervil, tarrgon, parsley)
Heat a heavy medium-sized skillet over medium-high flame. Add clarified butter and allow to heat until shimmering.
Season both sides of the steak with salt and pepper, and place in the pan. Pan-fry for equal amounts of time on both sides until medium-rate, turning only once...4-5 minutes each side. Time depends on thickness of the steak.
Remove the steak and allow to rest in warm place for about 2 minutes.
meanwhile, pour the fat out of the skillet. Add the butter. Stir in the shallots and saute on medium-low heat for about 1-2 minutes.
Pour the wine into the skillet and boil it down rapidly over medium-high heat, scraping up the fond from the bottom of the pan until the liquid has reduced almost to syrup.
Off the heat, beat in the softened butter a spoonful at a time until it has absorbed and has thickened the sauce. Whisk in the salt and pepper to taste, then the finely chopped fresh herbs.
Top steak with approximatley 2 Oz of the sauce and serve.