Big night · Heritage Recipes
Adapted from Fannie Farmer, The Boston Cooking-School Cook Book, 1918.
Strip Steak Bordelaise with Poached Marrow
Fannie Farmer paired broiled steak with a red wine Bordelaise sauce and slices of poached bone marrow, a French classic that puts our strip steaks and marrow bones on one plate.
TimeAbout 45 minutes
Serves2
EaseAdvanced
CutPrime Dry Aged New York Strip Steak
TargetBubbling
Ingredients
- Legacy Maker Farms 1876 Single-Source2 strip steaks
- Legacy Maker Farms 1876 Single-Source1 canoe-cut marrow bone
- 1 shallot, finely chopped
- ½ cup dry red wine
- 3 tbsp butter, divided
- 1 thin slice onion and 2 thin slices carrot
- 1 sprig parsley, ½ bay leaf, 6 peppercorns, 1 whole clove
- 3 tbsp flour
- 1 cup beef stock
- Salt and pepper
Method
- 1Simmer the shallot and wine in a small pan until reduced to about 2 tbsp. Strain and set aside.
- 2In a saucepan, melt 2 tbsp butter with the onion, carrot, parsley, bay, peppercorns and clove, and cook until browned. Stir in the flour and cook until it turns a deep brown.
- 3Whisk in the stock gradually. Strain, then simmer gently 8 minutes. Stir in the reduced wine and the remaining 1 tbsp butter, and season.
- 4Scoop the marrow from the bone, cut into ⅓-inch slices, and poach in barely simmering salted water for 1–2 minutes, until just soft.
- 5Cook the steaks as in the recipe above, then serve with the marrow slices on top and the sauce spooned around.
- 6Feeds eight or more
Bubbling
Cook to temperature, not timeRoast until the marrow is soft and just pulling from the bone.
Big night · Heritage Recipes
Adapted from Fannie Farmer, The Boston Cooking-School Cook Book, 1918.
Strip Steak Bordelaise with Poached Marrow
Fannie Farmer paired broiled steak with a red wine Bordelaise sauce and slices of poached bone marrow, a French classic that puts our strip steaks and marrow bones on one plate.
TimeAbout 45 minutes
Serves2
EaseAdvanced
CutPrime Dry Aged New York Strip Steak
TargetBubbling
Ingredients
- Legacy Maker Farms 1876 Single-Source2 strip steaks
- Legacy Maker Farms 1876 Single-Source1 canoe-cut marrow bone
- 1 shallot, finely chopped
- ½ cup dry red wine
- 3 tbsp butter, divided
- 1 thin slice onion and 2 thin slices carrot
- 1 sprig parsley, ½ bay leaf, 6 peppercorns, 1 whole clove
- 3 tbsp flour
- 1 cup beef stock
- Salt and pepper
Method
- 1Simmer the shallot and wine in a small pan until reduced to about 2 tbsp. Strain and set aside.
- 2In a saucepan, melt 2 tbsp butter with the onion, carrot, parsley, bay, peppercorns and clove, and cook until browned. Stir in the flour and cook until it turns a deep brown.
- 3Whisk in the stock gradually. Strain, then simmer gently 8 minutes. Stir in the reduced wine and the remaining 1 tbsp butter, and season.
- 4Scoop the marrow from the bone, cut into ⅓-inch slices, and poach in barely simmering salted water for 1–2 minutes, until just soft.
- 5Cook the steaks as in the recipe above, then serve with the marrow slices on top and the sauce spooned around.
- 6Feeds eight or more
Bubbling
Cook to temperature, not timeRoast until the marrow is soft and just pulling from the bone.