Manhattan Filet with Pan Sauce Bordelaise

Name: Manhattan Filet with Pan Sauce Bordelaise
Prep time: 25 min
Cook time: 1 min 20 s
Total time: 26 min 20 s
Yield: 2 servings
Cuisine: French, American
Ingredients: 21.5 oz Chicken Broth; 0.5 cup Red Wine; 0 dash Salt & Pepper; 0.25 cup Shallot; 2 whole Strip Steak; 1 tbsp Unsalted Butter; 1 tbsp Vegetable Oil

Dinner 🍽️Lunch 🥪 French 🇫🇷American High-Protein 💪Low-Carb Sugar-Free Gluten-Free Carnivore 🥩Comfort-Food Anabolic Diet

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

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.