Manhattan Filet with Pan Sauce Bordelaise
This simple technique not only provides you with a NY strip steak that eats like a filet mignon but the trimmings are used to make a world-class pan sauce. Even if a faux-bordelaise isn't your cup of tea, you can always save the scraps for a Sunday sauce or meatballs. The overnight dry-aging step is optional but does add a little something extra to the final product.
Ingredients
- 2 large new york strip steaks
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- ¼ cup sliced shallots
- ½ cup red wine
- 2 (10.75 ounce) cans low-sodium chicken broth
- 1 tablespoon cold butter