Manhattan Filet with Pan Sauce Bordelaise
Manhattan Filet with Pan Sauce Bordelaise features trimmed New York strip seared to a rosy medium-rare, then finished with a glossy, wine-forward sauce enriched by browned trimmings, shallots, and reduced chicken broth. The steak is juicy and beefy, while the sauce brings deep, savory notes with a silky finish from cold butter—ideal for an elegant dinner or special occasion.
- Prep25 mins
- Cook1 min 20 secs
- Serves2
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Manhattan Filet with Pan Sauce Bordelaise, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactPoor
- 35 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 12
- Heart Health
- 53
- Metabolic
- 14
- Digestive
- 20
- Inflammatory
- 54
- Performance
- 38
- General Wellness
- 1
Trim away all visible fat from the steak so only the center "eye" remains; set the steaks aside. Cut the meat from the trimmed fat scraps, discard the fat, and finely chop the meat scraps until they look like ground beef. Transfer the chopped meat to a container and refrigerate.
- 2
Season the steaks with black pepper and place them on a wire rack set over a tray; refrigerate uncovered for 8 hours to overnight.
- 3
Let the steaks come to room temperature and season with salt.
- 4
Heat vegetable oil in a large skillet over high heat. Sear the steaks in the hot oil until browned on one side, 4 to 5 minutes. Reduce the heat to medium-high and turn the steaks. Continue cooking until they begin to firm and are reddish-pink and juicy in the center, 4 to 6 minutes more. An instant-read thermometer inserted in the center should read 130 degrees F (54 degrees C) for medium-rare. Transfer the meat to a plate to rest for 5 to 10 minutes. Set the skillet aside.
- 5
Put the chopped beef scraps in a cold skillet and heat over medium-high. Cook and stir until the meat is browned and caramelized. Add the shallots and a pinch of salt; cook, stirring, until the shallots are golden brown and softened, about 5 minutes more.
- 6
Pour the red wine into the skillet and bring to a boil; cook and stir until the wine is almost fully evaporated, 2 to 4 minutes. Add the chicken broth and bring to a simmer. Reduce the heat to low and cook until reduced by about half, 60 to 90 minutes. Strain the sauce into a bowl and skim off any fat that rises to the top.
- 7
Reheat the empty steak skillet over medium-high. Pour the strained sauce into the skillet and bring to a boil, scraping the browned bits from the bottom with a wooden spoon. Season the sauce with salt and pepper. Continue cooking until reduced and thickened, 3 to 5 minutes.
- 8
Remove the skillet from the heat and whisk the butter into the sauce until melted and smooth.
- 9
Set each steak on a plate and spoon the sauce over the top.
- Calories 770.0 kcal High 39%
- Protein 90.93 g Good Source 182%
- Carbohydrate 14.94 g 5%
- Total Fat 37.4 g High 48%
- Saturated Fat 15.02 g High 75%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 270.84 mg High 90%
- Sodium 1322.02 mg High 57%
- Dietary Fiber 0.82 g Low Source 3%
- Total Sugars 8.4 g --
- Added Sugars 0.07 g Low Source 0%
- Calcium 195.68 mg Moderate 15%
- Iron 6.39 mg Good Source 36%
- Potassium 1339.49 mg Good Source 29%
- Vitamin A 104.38 mcg Moderate 12%
- Vitamin C 6.32 mg Low Source 7%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Sulfites
- Onions 🧅
- Alcohol 🚫🍷
About This Recipe
Manhattan Filet with Pan Sauce Bordelaise is made with 7 ingredients and serves 2. It takes about 26 mins 20 secs and is rated medium. Key ingredients include Chicken Broth, Red Wine, Salt & Pepper, and Shallot. Each serving provides about 770.0 kcal, and is a good source of protein.
Recipe Questions
- What is Manhattan Filet with Pan Sauce Bordelaise made of?
- The main ingredients are Chicken Broth, Red Wine, Salt & Pepper, Shallot, Strip Steak. The full list of 7 is above.
- How long does it take to make Manhattan Filet with Pan Sauce Bordelaise?
- About 26 mins 20 secs in total: 25 mins to prepare and 1 min 20 secs to cook.
- How many calories are in one serving?
- One serving provides about 770.0 kcal. The full nutrition breakdown is above.
- Is Manhattan Filet with Pan Sauce Bordelaise easy to make?
- This recipe is rated medium, with 7 ingredients and 9 steps.
- Is Manhattan Filet with Pan Sauce Bordelaise healthy?
- Manhattan Filet with Pan Sauce Bordelaise has an easyChef Pro health score of 39/100. Per serving, it provides 770.0 calories and 90.93 g of protein, or 182% of the Daily Value. It is a good source of iron and potassium. Worth noting per serving: sodium at 1322.02 mg (57% of the Daily Value) and saturated fat at 15.02 g (75% of the Daily Value). It contains Milk, Sulfites, Onions and Alcohol, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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