Page 229 - YC Cooking School

Tools

Large frying pan
Tongs

Kitchen spoons
Whisk
Pot
Measuring jugs
Knife
Chopping board
Strainer or sieve

What to do:

For the steak

1. Place a large, heavy-bottomed frying pan on medium to high heat.
2. Season the steaks with salt and freshly ground pepper.
3. Add the oil to the pan, allow it to become hot and then place the steaks in the pan.
Note: It’s better to cook the steaks in batches than overcrowd the pan.

4. Cook the steaks for 3-4 minutes on each side. For extra flavour, baste the meat with its
own juices as it cooks.
5. Remove the steaks from the heat and set aside to rest on a plate.
6. After the steaks have rested for about 5 minutes, serve alongside the Bordelaise
sauce. Green beans and mashed potato also make a lovely accompaniment to this
dish.

For the Bordelaise sauce

1. Heat the olive oil in a medium sized pot and add the shallots.

2. Cook for a couple of minutes or until the shallots become translucent.
3. Add the celery, thyme and tomatoes and cook for a further 2 minutes.
4. Add the wine and the reduced stock and cook on a high heat until the sauce has
reduced by 3/4.
5. Strain the sauce into a smaller pot, making sure you press all the juices through the
strainer.
6. Return the sauce to the heat and whisk in the butter, then set aside.

© Recipe copyright of Franck Dangereux

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