YIELD: 2 servings | TIME: 30 minutes
Bordelaise Sauce:
1.5 ounce container of veal demi glace (https://www.amazon.com/gp/product/B0053IMRDW/ref=abs_brd_tag_dp?smid=ATVPDKIKX0DER&th=1)
1 cup of hot water
1 shallot finely minced
3-4 sprigs of fresh Thyme
1 bay leaf
2 cups of red wine
1 tablespoon of port wine
1 tablespoon of cold unsalted butter
Steaks:
2 8 ounce beef tenderloin filets
Salt and pepper to taste
Worcestershire sauce
Clarified butter (see step 4 below)
Vegetable oil
Step 1: Take veal demi-glace and place in small sauce pan with hot water to reconstitute it and allow it to simmer on low heat.
Step 2: Place wine, shallot, bay leaf, and Thyme in another small sauce pan and allow to simmer on low heat and reduce by more than half.
Step 3: Place steaks on plate, sprinkle with Worcestershire sauce, salt and pepper. Allow to sit at room temperature for 30-45 minutes.
Step 4: To clarify butter place 1 stick of butter in a small sauce pan. Bring up to a low boil until the milk fats begin to come to the top. Skim milk fat off while still stirring to prevent the butter from boiling. Reduce heat as needed. This process will only take a few minutes and the left over butter can be stored in the refrigerator in an airtight container.
Step 5: Once demi-glace and wine have reduced. Strain the wine into the demi-glace and allow to combine; add the port; and reduce further. You want the sauce to become thicker to where it sticks to the back of a spoon. Once you have achieved the right consistency, strain the sauce one more time through cheese cloth over a strainer to give it a glossy look. Check taste and add salt/pepper to taste. Right before serving whisk in the cold butter to give the sauce a little more richness.
Step 6: Preheat oven to 400 degrees. Place cast iron pan large enough for both steaks on high heat. Allow the pan to become hot. Add small amount of vegetable oil and about a teaspoon of the clarified butter. Place steaks into the pan and sear them on both sides. This should take 2-3 minutes per side. Try to resist moving the steak around to get a good sear on each side. Once both sides are done place in the oven for another 4-5 minutes until the steaks are 128 degrees for medium rare. Remove from the pan and place on a plate and tent with foil. Rest the steaks for 7 minutes. Serve over the risotto and ladle some of the sauce over each steak. Garnishwiths some finely diced parsley if you like.
Note: After taking steaks out of the oven increase oven to 450 degrees to get it ready for your chocolate cakes