A true French bistro classic, pairing a well-marbled grilled cut of beef with a lively Bordeaux red wine reduction, sweet shallots, and melt-in-your-mouth bone marrow.
Ingredients
- 1000 g thick-cut marbled Charolais beef chuck eye steak
- 150 g fresh beef bone marrow slices
- 120 g traditional French shallots
- 35 cl dry red Bordeaux wine AOP
- 300 ml thickened brown veal stock
- 60 g unsalted churned butter 82% fat
- 2 tbsp deodorized high-oleic sunflower oil
- 3 sprigs fresh Provence thyme
- 1 leaf dried bay leaf
- 4 sprigs fresh flat-leaf parsley
- 1 tsp Guérande fleur de sel
- 1 tsp whole Kampot black peppercorns
Method
- Remove the chuck eye steak from the refrigerator 45 minutes before cooking to bring it to room temperature and prevent thermal shock on the grill.
- Soak the sliced bone marrow in a bowl of very cold salted water for 20 minutes to remove any remaining traces of blood and firm up the fat.
- Bring a small pot of salted water to a gentle simmer at 85 °C (185 °F), gently lower in the drained marrow slices, and poach for 2 minutes without exceeding this temperature so they do not melt, then carefully transfer them to paper towels.
- Peel and finely mince the shallots.
- In a heavy-bottomed saucepan, melt a portion of the unsalted butter over low heat around 90 °C (195 °F), add the minced shallots, and sweat for 4 to 5 minutes until translucent and tender without browning.
- Deglaze with the dry red wine, then add the fresh thyme sprigs, dried bay leaf, and crushed black peppercorns.
- Reduce over medium heat between 95 °C and 100 °C (203 °F to 212 °F) for 8 to 10 minutes until syrupy, reducing by three-quarters until the liquid coats the bottom of the pan.
- Pour in the thickened brown veal stock, stir, and simmer gently over low heat at 85 °C (185 °F) for 10 minutes until the sauce reduces by a third, becomes glossy, and coats the back of a spoon.
- Remove the bay leaf and thyme sprigs, take the pan off the heat, and whisk in the remaining chilled diced butter over 1 minute to mount the sauce into a smooth, glossy emulsion.
- Heat a cast-iron skillet or grill pan over very high heat to 220 °C (430 °F) until lightly smoking, then lightly grease the surface with high-oleic sunflower oil.
- Thoroughly pat dry the chuck eye steak with paper towels, place the meat on the screaming hot surface, and sear for 2 minutes per side to develop distinct grill marks and a deeply caramelized crust.
- Continue cooking over medium heat at 180 °C (350 °F) for 3 to 4 minutes per side, until an instant-read thermometer reads 52 °C (125 °F) for rare or 56 °C (133 °F) for medium-rare.
- Transfer the steak to a warm wire rack, tent loosely with aluminum foil, and let rest for 6 minutes so the juices redistribute evenly throughout the meat.
- Slice the steak or serve whole, spoon generously with bordelaise sauce rewarmed to 70 °C (160 °F), top with the warm poached marrow slices, and finish with fleur de sel and chopped flat-leaf parsley.
Nutrition
Per serving
- Energy
- 651 kcal
- Protein
- 59.89 g
- Carbohydrate
- 6.64 g
- Fat
- 36.27 g
- Fibre
- 0.91 g
- Calcium
- 54.21 mg
- Iron
- 1.52 mg
- Magnesium
- 41.38 mg
