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Steak with Herb Bordelaise Sauce and Cocoa Nibs
From Dorothy McNett's recipes at www.dorothymcnett.com. 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
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.