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Steak with Sauce Bordelaise

Lean and juicy Tri-Tip steak is an economical cut that pairs well with this classic French sauce. Make this popular restaurant meal at home and cancel your dinner reservations!

Cook Mode

Ingredients:

  • 2 pounds beef Tri-tip Steak
  • 2 tablespoons canola oil
  • 1 tablespoon salt
  • 4-1/2 teaspoons freshly ground black pepper
  • 1/4 cup butter
  • 1/4 cup minced shallots
  • 1 teaspoon minced garlic
  • 3 Beef Bones (about 4 oz each), marrow removed and chopped
  • 2 tablespoons brandy
  • 3/4 cup dry red wine
  • 1 cup beef stock
  • 1/2 cup heavy cream
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1/2 teaspoon beef base
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley

Cooking:

  1. Brush steak evenly with oil; season with salt and pepper.
  2. Heat large cast-iron skillet over medium heat until hot; add 2 tablespoons canola oil. Place steak in skillet turning until seared on all sides. Cook 8 to 10 minutes for medium rare (145°F) to medium doneness (160°F). Remove steaks from pan; keep warm.
    3. Cook's Tip: Don't overcrowd steaks in the pan. Maintain medium high heat through the searing process to get all the edges seared and browned.
  3. Remove steak from skillet; set aside. Add 2 tablespoons butter, shallots and garlic to skillet. Cook and stir 1 to 2 minutes or until shallots are softened and garlic is fragrant.  Add chopped bone marrow; cook 1 minute.
  4. Add brandy; cook 1 to 2 minutes or until alcohol burns off. Add red wine; cook and stir 1 to 2 minutes until browned bits attached to skillet are dissolved and liquid is reduced by half.  Stir in beef stock, cream, Worcestershire sauce, thyme, beef base and pepper. Cook 3 to 5 minutes or until sauce is smooth and slightly thickened. Remove from heat and gently swirl in remaining butter and parsley.
  5. Slice steak across the grain into slices. Spoon sauce over steak.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!