Steak with Bordelaise Sauce, Shoestring Fries and Watercress Salad


Australian Gourmet Traveller and Daniel Southern at Melvourne's L'Oustal main course recipe for steak with Bordelaise sauce, shoestring fries and watercress salad

What you will 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


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