Steak with Herb Bordelaise Sauce and Cocoa Nibs Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · Cooking Club · Meat Dishes

Steak with Herb Bordelaise Sauce and Cocoa Nibs

From Dorothy McNett's recipes at Serve this steak with quinoa, or rice, or potatoes since it has such a flavorful gravy-like sauce. Use lots of herbs, and the cocoa nibs add a special taste and texture along with all of the benefits of eating dark chocolate.

porterhouse or other steak, at least 1 inch thick
freshly ground peppercorns
grapeseed oil or other "high heat" oil as desired

1 tablespoon olive oil, or pan juices if cooked in the pan
1 small onion, chopped
2 - 3 tablespoons snipped fresh herbs, such as thyme, rosemary, basil...
1 tablespoon flour
1/2 cup red wine
1/2 cup beef stock
coarse sea salt, as desired for sprinkling
1 - 2 teaspoons cocoa nibs

Place steak on a plate and sprinkle with freshly ground pepper, patting it into the meat a bit. Heat a heavy bottomed saute or fry pan about 30 seconds and then add a bit of grapeseed oil. When pan is hot but not smoking, add the peppered steak. Cook about 2 minutes per side, or until done to your liking. Place on platter. In the hot pan cook the onion with the snipped fresh herbs several minutes in the juices, adding more oil if necessary. Stir in the flour and then slowly pour in the wine and stock, whisking constantly and cook until mixture is dark and thickened. Pour over steak and sprinkle with sea salt and cocoa nibs as desired.

Recipe created 2008-08-27.

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