Of course, one could argue it would be smarter to use the
strip scraps for something like pasta sauce or chili, and you’d get no argument
from me; but if you want to put your Manhattan filet experience over the top,
this is a more than a worthwhile sacrifice.
I used chicken broth, but if you can find veal stock (check
your more expensive grocery stores) that makes this already gorgeous sauce even
better. Just be careful with the salt if you’re using broth from a carton.
Because we are reducing (and reducing again), an overly salty stock could
become inedible. Since I know someone one will ask, I’ll tell you right now; I
threw out the meat scraps after they were strained. Why? I don’t have a dog.
Once those tiny pieces
of meat are simmered for that long, they're completely tasteless, and certainly
not good eats. But hey, you guys are the Bobby Flays of your faux "Bordelaise,"
so suit yourself (didn't think of this one until after the audio was done). Also, if you don’t have, or can’t have red wine, don’t make
this sauce. If you do, and you give our Manhattan filets a go, I hope you
give this great pan sauce a try as well. Enjoy!
Ingredients for 2 generous or 4 smaller portions of sauce:
8 ounces trimmed beef scraps, chopped fine
1/4 cup sliced shallots
pinch of salt
1/2 cup red wine (something from Bordeaux would be nice)
2 cups rich chicken broth (unsalted or low-sodium) or veal
stock
salt and pepper to taste
1 tbsp cold butter
42 comments:
Now i can proceed with this manhatten project. Thanks again for the incredible service you provide
Perfect timing! I have everything on hand for this dish. My wife is going to be home after two weeks on the road. Something tells me I am going to get L.L.Lots of compliments after supper tomorrow. I have looked at that cheesy potatoes recipe, and it looks good, but I think I might try this with your Syracuse salted potatoes and English peas. Maybe some strawberry ice cream for desert.
Is there a substitute for red wine? Non-Alcoholic please.
Besides non-alcoholic wine, there is not!
Hey Chef John will there be a video on how to do that amazing looking potato side? ....or is it up already and i missed it.
Thanks!
If you took those scraps and put them between two pieces of bread after you were done with them, I bet you'd end up with a mighty tasty hamburgerish meal!
Is there enough fat left in the leftover beef scraps so that you could make a decent burger with it? The sauce sounds awesome, just wondering if this would be another option.
Yes, but connective tissue and silver skin not very tender!
Very nice Chef John.. this food fit for a king. But I'm not a king... I think I'll use those scraps of meat in my next chilli recipe :)
This looks like a perfect meal to me. I like the steak trimming technique. Nice portion for a "filet".
Winner, winner, Manhattan filet dinner!
Your bordelaise is missing a traditional ingredient... Bone marrow.
Could you trim steaks, freeze bits , then use for sauce in future?
yes, you can freeze!
Tariq - If you can get a hold of pomegranate molasses a teaspoon or so near the end will give you some fruitiness and acidity that the wine reduction would provide. I've done this with a pan sauce for rack of lamb and it turned out amazing.
Thank you for saying that those of us who avoid alcohol stay away from this sauce instead of suggesting some bogus substitute for the wine. I've spent years trying to find alternatives to wine and gave up when I finally learned how alcohol and cooking works.
Thank you so much, I love your blog..
Thank you. Heed the word of caution on using low-sodium chicken broth. All I had on hand was regular chicken broth, and ignoring the instructions for expediancy and laziness, the sauce was wonderful but too salty. Loved both. Thank you so much!
Pretty fantastic all around. Only one criticism. You forgot to say choppa choppa.
The steak was delicious, the sauce was too. BUT, my sauce was VERY thin. What did I do wrong chef? I followed the recipe items to the T. Must it have been the timings? I didn't let it cook/reduce long enough?
yes, just reduce more! Good luck!
Hi John,
Would it be a major faux pax to use ground beef to make the sauce? (i.e. grocery store 80% lean?)
I guess, but never tried! The scraps coming from the steak is kind of the idea.
I made this tonight did it just like you posted it best steak and sauce I ever had THX great wife loved it so did I
Can I use Chicken Stock (low sodium)??? I accidently bought it and am curious if it will ruin it. Thank you.
Sure, give it a try!
Can i multiply the ingredients in this recipe, so there is enough for 12 people? Or would that ruin the sauce? You got any tips for cooking it to that many?
Where do I get beef scraps?
Hi Chef. Wonderful recipe but my reduction came out really strong in beef flavor. Should it be like that or should I add something to tame it down? Just not sure if I got it right or not.
Thanks
Sorry, but taste is completely subjective, so I can't tell you if it's right or not. It's of course going to have a beef flavor, but only you know if it's to strong, and needs to be adjusted. Good luck!
My sauce was runny and not very dark. The one thing that I did differently was making the sauce in advance, storing it covered in the fridge overnight, and skimming off the solidified fat layer the next day. Would letting the sauce congeal and removing the fat have caused my disappointing result?
So if I use 3 times more ingredients, how long should I simmer it?(after adding chiken broth)
Hi Chef John! I just wanted to let you know I'm going to be doing this tomorrow and the day after for my prom friends, and that means I'm going to be cooking 8 steaks!!!! Anyway, wish me luck
Great idea. I made the steaks and served naked - delicious. A month later I made the sauce and served over Hamburger Steaks. The best hamburger steaks ever! Thanks Chef.
Sauce and steak were AMAZING!!! About the 50th recipe I have made of yours!!!!
Anyone have any good ideas to sub out the butter? My usual go-to for a butter substitute is coconut oil, but I wonder if that will cut it in a sauce like this. Anyhow, I need to avoid casein in the dish. I think the sauce could hold up on its own simply without butter, but I wonder if anyone's tried a dairy-free version of the recipe. Thanks!
Vijay, I don't particularly know if it would work, but I think the lactose free brand "lactaid" might have lactose free butter. I've never tried it but I've other products of theirs and it was decent quality so it could be worth a shot.
This is just awesome! Thanks Chef John...again.
Tried this first time in March 2015, didn't work out. Checked your blog again today, recipe had magically changed - twice the veal stock. Tried cooking again. Used half beef stock, half chicken stock. Steaks were terrific, easy to do with prime strips, but sauce was magical this time. Strained it twice,second time after deglazing pan and swirling butter. Extraordinary. Thank you.
Would the trimmings from a dry aged roast but good in for this sauce?
Watching this video makes me want to Shakshukaaaa!!!
unsalted or salted butter?
ALWAYS unsalted butter. This way you have more control over the quantity of salt overall! No over salt surprises!
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