Transforming a Good Steak Into a Great Meal

Who doesn’t love a good steak?

Okay, vegetarians aside, who doesn’t love a good steak? And a good steak can be elevated to a great meal with a flavorful sauce.

This Steak a la Bordelaise recipe makes 2 servings, and the easy-to-make sauce really brings the dish to life.

Serve it with either Cabernet Sauvignon or Merlot or even a Montepulciano — whichever variety you utilize in making the sauce.



* 1 sirloin steak (8 ounces)

* 1 shallot, finely chopped

* 1 cup Cabernet Sauvignon or Merlot

* 1 cup beef stock

* 1 bay leaf

* Pepper, to taste

* Vegetable oil

* 2 sprigs thyme

* 2 tbsp. butter, divided


1. In a small saucepan, reduce wine and beef stock with bay leaf until thick and syrupy (about a quarter-cup).

2. Press steak dry with paper towels, and season with pepper.

3. Add oil to frying pan and wait until it is searing hot.

4. Add steak to pan and press down on it with spatula.

5. Flip and press until cooked to your preferred doneness.

6. Remove steak from frying pan and cover with foil to rest.

7. Add 1 tbsp. and diced shallot to pan and cook for about 90 seconds until shallot becomes translucent.

8. Add beef stock/wine reduction and whisk.

9. Remove from heat, and whisk in remaining butter.

10. Cut steak in half to create 2 servings, and serve with a few spoonfuls of sauce.

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Posted in Food and Wine Pairings/Recipes
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