Bistro Steak Recipe

Delicious strip steak served with a silky demiglace sauce
Editor
Cut steak

Store bought demiglace, which is a concentrated stock is the base for this rich, smooth sauce. Serve it with some seasonal vegetables or a sweet potato mash

2
Servings
570
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds New York Strip
  • 2 Ounces butter plus 2 ounces for sauce
  • 2 shallots, minced
  • 1 1/2 Tablespoon
  • 1 1/2 Tablespoon
  • 2 Tablespoons
  • 1 1/2 Tablespoon
  • lemon juice
  • parsley for garnish
  • salt and pepper

Directions

 

Liberally salt and pepper the room temperature steaks. I like to let them sit for at least an hour with the salt on, in order to draw out the poisture for a nice sear.

In a cast iron pan, sear the steak in the butter over high heat until medium rare (130 degrees internally) or 3-4 minutes per side. Set aside.

In the same pan, saute the shallots in the pan used for cooking the steaks, stir in the mustard, Worcestershire and demiglace. Add Madeira, lemon and parsley. 

Remove from heat. Add butter. Season with salt and pepper, and pour over steaks.

 

Nutritional Facts

Total Fat
17g
24%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
272mg
91%
Carbohydrate, by difference
6g
5%
Protein
98g
100%
Vitamin B-12
13µg
100%
Vitamin B-6
1mg
77%
Calcium, Ca
119mg
12%
Choline, total
8mg
2%
Fiber, total dietary
1g
4%
Folate, total
6µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
139mg
43%
Niacin
25mg
100%
Phosphorus, P
1144mg
100%
Selenium, Se
1µg
2%
Sodium, Na
578mg
39%
Thiamin
1mg
91%
Water
357g
13%
Zinc, Zn
3mg
38%