Delicious Manhattan Filet with Pan Sauce Bordelaise Recipe

Indulge in tender and juicy Manhattan filet steak prepared to perfection and served with a rich and flavorful pan sauce bordelaise. This recipe combines classic techniques with bold flavors to create a mouthwatering dish that will impress your guests. The steak is seared to a beautiful crust and then cooked to your preferred doneness, while the pan sauce bordelaise adds a touch of sophistication with its red wine and shallot flavors. Serve this decadent dish with roasted vegetables or creamy mashed potatoes for a complete and satisfying meal.

Ingredients

• 4 Manhattan filet steaks (about 8-10 ounces each)
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 cup beef broth
• 1 sprig fresh thyme
• 1 tablespoon all-purpose flour

Directions

1. Preheat your oven to 400°F (200°C).
2. Season the Manhattan filet steaks generously with salt and pepper on both sides.
3. Heat olive oil in a large oven-safe skillet over high heat until it starts to smoke.
4. Carefully add the steaks to the hot skillet and sear them for 2-3 minutes on each side until a golden-brown crust forms.
5. Transfer the skillet with the steaks to the preheated oven and roast for about 8-10 minutes for medium-rare doneness or until desired doneness is reached.
6. Remove the skillet from the oven and transfer the steaks to a plate. Let them rest for 5 minutes.
7. While the steaks are resting, prepare the pan sauce bordelaise. Place the skillet back on the stovetop over medium heat.
8. Add the butter to the skillet and let it melt. Then, add the minced shallots and garlic and sauté until they become fragrant and slightly caramelized.
9. Deglaze the skillet by pouring in the red wine, scraping the bottom of the pan to release any browned bits.
10. Allow the wine to simmer for a few minutes until it reduces by half.
11. Add the beef broth and fresh thyme sprig to the skillet. Stir in the flour to thicken the sauce.
12. Cook the sauce for an additional 5 minutes, stirring occasionally, until it reaches a silky consistency.
13. Remove the thyme sprig from the sauce and discard it.
14. Place the rested Manhattan filet steaks back into the skillet with the sauce and coat them evenly.
15. Cook for 1-2 minutes, reheating the steaks in the sauce.
16. Transfer the steaks to serving plates and spoon the pan sauce bordelaise over the top.
17. Serve the Manhattan filet with pan sauce bordelaise alongside your choice of roasted vegetables or creamy mashed potatoes.
18. Enjoy this luxurious and flavorful dish!

Interesting Facts