Manhattan Filet with Pan Sauce Bordelaise

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Have you ever wanted to cook a delicious steak dinner that would impress your friends and family?

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Manhattan Filet with Pan Sauce Bordelaise
Prep
25 min
Cook
1 hr 20 min
Total
9 hr 45 min
Servings
2

Method

  1. Remove all visible fat from the steak, leaving only the center eye portion. Set aside.

  2. Separate the trimmed fat scraps from the meat and finely chop the meat scraps to resemble ground beef. Discard the fat. Transfer the chopped meat to a container and refrigerate.

  3. Season the steaks with black pepper and place them on a wire rack set over a tray. Refrigerate uncovered for 8 hours to overnight.

  4. Bring the steaks to room temperature and season them with salt.

  5. In a large skillet, heat vegetable oil over high heat. Cook the steaks in the hot oil until one side is browned, approximately 4 to 5 minutes.

  6. Reduce the heat to medium-high and flip the steaks. Continue cooking until the steaks firm up and are reddish-pink and juicy in the center, approximately 4 to 6 minutes more. The internal temperature should read 130 degrees F (54 degrees C) for medium-rare. Transfer the meat to a plate and let it rest for 5 to 10 minutes. Set the skillet aside.

  7. In a cold skillet, place the chopped beef scraps and heat over medium-high heat. Cook and stir until the meat is browned and caramelized.

  8. Add shallots and a pinch of salt to the skillet. Saute until the shallots are golden brown and softened, approximately 5 minutes more.

  9. Pour red wine into the skillet and

About this recipe

Introduction:

Have you ever wanted to cook a delicious steak dinner that would impress your friends and family? Look no further than the Manhattan Filet with Pan Sauce Bordelaise! This mouthwatering dish combines a tender filet mignon with a rich and flavorful pan sauce that will leave your taste buds begging for more. In this article, we will discuss the art of cooking the perfect steak and how to create a decadent pan sauce that will take your meal to the next level.

Choosing the Right Cut of Meat:

When it comes to cooking a steak, the cut of meat you choose is crucial. The Manhattan Filet is a popular choice for steak lovers due to its tenderness and rich flavor. This cut comes from the tenderloin, which is one of the most tender and sought-after cuts of beef. Its marbling and fine texture make it the perfect choice for a special meal or celebration.

Seasoning and Cooking:

Once you have your Manhattan Filet, it's time to season and cook it to perfection. A simple seasoning of salt and pepper is all you need to enhance the natural flavors of the meat. Heat a cast-iron skillet over high heat until it's smoking hot, then add a tablespoon of oil. Carefully place the seasoned filet in the skillet and sear it on each side for a few minutes until a golden crust forms.

Creating the Pan Sauce Bordelaise:

While the filet is resting, it's time to make the star of the dish - the Pan Sauce Bordelaise. This sauce is made by deglazing the pan with red wine and adding aromatic ingredients such as shallots, garlic, and thyme. The wine adds depth and richness to the sauce, while the aromatics infuse it with a delightful fragrance. Simmer the sauce until it reduces and thickens to a velvety consistency. Finally, whisk in a pat of butter to add a luxurious finish.

Plating and Presentation:

Once your steak is cooked to your desired level of doneness and the pan sauce is ready, it's time to plate your masterpiece. Place the filet on a warm plate and spoon the pan sauce over the top, allowing it to cascade down the sides. Garnish with a sprig of fresh herbs for a pop of color and freshness. Serve with your favorite side dishes, such as roasted potatoes or sautéed vegetables, to complete the meal.

Conclusion:

The Manhattan Filet with Pan Sauce Bordelaise is a show-stopping dish that will elevate any dinner to gourmet status. With the right cut of meat, proper seasoning, and a flavorful pan sauce, you can create a restaurant-quality meal in the comfort of your own home. So why not treat yourself and your loved ones to a decadent steak dinner that they won't soon forget?

Frequently asked questions

Can I use a different cut of steak for this recipe?

While the Manhattan Filet is recommended for its tenderness and flavor, you can certainly use other cuts of steak if desired. Just keep in mind that the cooking times and results may vary.

Can I substitute the red wine in the pan sauce?

If you prefer not to use red wine, you can substitute it with beef broth or a combination of broth and balsamic vinegar for a similar depth of flavor.

How do I know when my steak is cooked to my liking?

The best way to determine the doneness of your steak is by using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C), while for medium, aim for 145°F (63°C).

Can I make the pan sauce ahead of time?

Yes, you can make the pan sauce ahead of time and reheat it gently before serving. Just make sure to store it in an airtight container in the refrigerator.

Is it necessary to rest the steak before serving?

Resting the steak for a few minutes after cooking allows the juices to redistribute, resulting in a more flavorful and tender steak. It's a step worth taking!

Can I freeze the leftover pan sauce?

Absolutely! The pan sauce freezes well and can be stored in the freezer for up to three months. Just thaw it in the refrigerator overnight before reheating.

What side dishes pair well with the Manhattan Filet?

Classic steakhouse sides such as mashed potatoes, creamed spinach, or a crisp salad make excellent accompaniments to the Manhattan Filet. Choose your favorites to complete the meal.

Can I cook the steak on a grill instead of a skillet?

Definitely! Grilling the Manhattan Filet adds a smoky flavor and beautiful grill marks. Preheat your grill to high heat and follow the same seasoning and cooking instructions as for the skillet.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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