New York Steak with Shallot and Red Wine Demi Glace Sauce
This recipe for New York Steak is a variation off the French classic Entrecote Marchand du Vin: With Shallot and Red Wine sauce. The steak pictured above was our first shipment of La Cense Beef and that is a bone-in NY steak. A cut I am very familiar with from my days as a chef. I used to buy these cuts called 179 in the meat buyers guide for our dry aging program. The La Cense Beef was great by the way, very tender and great flavor. Bone in New Yorks are great if you can find them, but boneless are fine. Just watch for what I call the "vein steaks" that the retail butchers like to hide and slip to those unaware buyers. Watch for a tendon that runs in a half circle in the middle of the steak, it is very tough. 4 New York Steaks 10 to 12 ounces each, choice or better 2 teaspoons Herbs de Provence 2 tablespoons olive oil Salt and Pepper to taste
Prepare your Red Wine and Shallot Demi Glace Sauce Follow the links below. The recipe will pop up in another window. Red Wine and Shallot Demi Glace
Prepare your fire for nice direct high heat. Grill your steaks to the desired degree of doneness. Tip: Undercook them slightly as they will continue to cook as you allow them to sit for a few moments to settle. Top with your sauce and voila! Now the bistro classic side dish would be the thin cut shoestring fries called Pommes Frites in France. But grilled potatoes are nice or even a baked potato. Serve this with a nice bottle of Cabernet Sauvignon, Merlot or a Bordeaux style blend.
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