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The Big Apple Steak
1/4 cup of minced shallots
1/4 cup of minced carrot
1/4 cup of minced celery
1 tablespoon of unsalted butter
1 bottle dry red wine
4 to 6 thyme sprigs
4 to 6 parsley stems
4 to 6 whole black peppercorns
1 bay leaf
3 cups of veal demi-glace
Salt and pepper to taste
2 tablespoons of unsalted butter
8 garlic cloves per serving
1 tablespoon of extra-virgin olive oil
12 ounce New York steaks
Sea salt and freshly ground pepper to taste |
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Sauté shallots, carrot and celery in 1 tablespoon butter until caramelized. Add wine, herbs, and spices; reduce to one quarter. Add demi-glace. Reduce until the sauce is the consistency of heavy cream. Strain; adjust seasoning with salt and pepper. Add remaining 2 tablespoons unsalted butter. Makes about 3 cups. (Sauce will keep a week in refrigerator. It also may be frozen.)
Coat garlic cloves with olive oil in skillet. Finish roasting in oven. Remove all excess fat and silver skin from steak. Season with sea salt and pepper. Grill to desired doneness. Serve on hot plates with bordelaise sauce and garnish each plate with roasted garlic cloves.
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