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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. 

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