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Steak with Bordelaise sauce, shoestring fries and watercress salad


You'll need

100 gm beef bone marrow, cut into 1cm pieces (see note) 20 gm butter 4 golden shallots, thinly sliced 1 tsp sherry vinegar 1 tsp thickened cream ½ tsp (3-4 drops) lemon juice 400 gm frozen shoestring fries, to serve For deep-frying: vegetable oil 1 tbsp olive oil 4 (220 gm each) chateaubriand or scotch fillet steaks (see note) 50 gm watercress, washed, leaves picked and dried, to serve   Walnut vinaigrette 1½ tsp walnut oil 20 ml extra-virgin olive oil ½ tsp Dijon mustard 1 tsp white wine vinegar ½ tsp sherry vinegar   Red wine sauce 750 ml shiraz or cabernet 100 ml ruby port 4 golden shallots, thinly sliced 1 head garlic, halved widthways 2 sprigs thyme 1 fresh bay leaf 1 tsp whole black peppercorns, crushed 100 ml chicken stock 100 ml veal or beef stock

Method

  • 01
  • For red wine sauce, combine all ingredients in a saucepan over medium heat and bring to the boil, reduce heat and simmer for 30 minutes or until reduced to 1 cup. Remove from heat, add chicken and veal stocks, return to the boil and cook for 15 minutes or until reduced by half, then strain through a fine sieve, discarding solids.
  • 02
  • Blanch bone marrow in boiling water for a few seconds, drain on absorbent paper and set aside. Heat butter in a frying pan over low heat and cook shallot for 5 minutes or until soft but not coloured. Increase heat to medium, add sherry vinegar and boil for a few seconds. Add red wine sauce, bring to the boil, reduce heat and simmer for 10 minutes or until thick and reduced to 1 cup. Add bone marrow, cream and lemon juice and season to taste with sea salt and freshly ground black pepper. Set sauce aside and cover to keep warm.
  • 03
  • Heat vegetable oil in a deep-fryer or large deep saucepan to 180C-190C and deep-fry fries for 3-5 minutes or until golden and crisp, then drain on absorbent paper and season with sea salt.
  • 04
  • Heat olive oil in a large frying pan on high heat and cook steaks for 3 minutes on each side for medium rare or until cooked to your liking, then rest for 5 minutes.
  • 05
  • For walnut vinaigrette, whisk together ingredients in a bowl to combine and season to taste. Place watercress in a separate bowl, drizzle with vinaigrette and toss to combine.
  • 06
  • To serve, place steaks onto plates, spoon over warm Bordelaise sauce and serve with fries and watercress salad on the side.
Note Beef bone marrow is available from butchers, but you may need to pre-order it. Chauteaubriand fillet is a thick cut from the tenderloin and is available from Vic's Premium Quality Meat. Chef Daniel Southern's preferred beef supplier is John Dee.

"There is nothing more enjoyable than the steak with Bordelaise sauce at Melbourne's L'Oustal and a big bottle of gutsy red. We would love to replicate it at home. Would you please ask chef Daniel Southern to share his recipe?"
Ben and Edden Asben, Ocean Shores, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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