This recipe stemmed from me wanting to make a classic beef stock and demiglace type sauce for a steak dinner.  Demiglace typically is made from veal bones and not beef bones and normally takes a day or two to make. I have not made a reduction beef sauce in a long time because it seems like in the last number of years high end restaurants don't really serve these types of "heavier"sauces a lot anymore.  It is also a lot easier and time consuming to make a




type sauce to accompany a steak than to simmer a sauce for hours.  I really wanted to make a classic bordelaise sauce that is finished with bone marrow because you can't progress in contemporary food without having the foundation of the classics, whether by recipe or techniques.   There is a reason it is classic, its because it has been tested and it works.   Nothing wrong with using a little of the old with a little of the new.  

I had parsley root which I absolutely love.  The root has a sweetness to it that is similar to parsnips but I prefer parsley root a little more.  I wanted to use the tops (parsley) and make a gel with it to accompany the vegetables.  I also had some beautiful boiler red onions that I stuffed with gorgonzola dressing to give a little more depth to the dish.  I sous vide the kobe striploin to give the meat that buttery texture and brought the whole dish together with the rich bordelaise sauce.

4 Wagyu striploin inch thick

4 tbsp of butter

2 tbsp of black truffle oil

2 tbsp of olive oil

Bordelaise Sauce

4 beef bones with marrow separated

4 carrots chopped

1 onion chopped

2 leeks chopped

4 celery sticks chopped

1 whole garlic bulb

2 bay leaves

3 sprigs of thyme

1 small can of tomato paste

8 cups of water

3 cups of good red wine

2 tbsp of olive oil

salt and black pepper

10 red boiler onions roasted and peeled

2 tbsp of olive oil

Blue cheese dressing

1/2 cup of mayo or veganaise

1/4 cup of creme fraiche

1/2 cup of gorgonzola cheese or other blue cheese

2 tsp of worcestershire sauce

1 tsp of tabasco sauce

1 tbsp of black pepper

salt to taste

Parsley Gel

2 small bunches of parsley

11/2cup of water

1 lemon juiced

2 tsp of agar

salt to taste

Parsley root puree

6 large parsley root peeled and chopped

1 potato peeled and chopped

3 tbsp of butter

3 tbsp of milk if needed

salt and pepper to taste

1 cup of chanterelles cleaned

2 tbsp of butter

salt and pepper

Preheat Oven to 400 degrees

For the Bordelaise sauce

My version didn't take 2 days but it does take several hours.  Take beef bones or veal bones if you can get them and soak them in water for 10 minutes to help release the bone marrow.  With a wooden spoon or steel or your fingers pop out the marrow from the center of the bone and set aside for later use.  Then dry the bones, place on a roasting pan and place in the oven.  roast the bones for about an hour to hour and half until dark brown but not burnt.  Meanwhile take cut all the vegetables up mix in a bowl.  Take half of the vegetables and olive oil and place in a medium large soup pot.  Caramelize the vegetables in the pot for about 25 minutes until golden brown but not burnt.  Save the other half of vegetables for later.  Take out the bone and drain off the fat out of the pan; place the bones in the pot of caramelized vegetables.  Take 2 cups of water and pour into the roasting pan.  Place the pan on the stove with heat and with a wooden spoon stir the water around the roasting pan scraping the beef juices on the bottom of the pan.   This might take a few minutes.   After all the juices have been released pour everything into the pot with the vegetables and bones.  Add your tomato paste and fill the pot up to the top with the rest of the water and turn the pot on high.  Bring to a boil and then turn down to a good simmer.  Let this cook for a few hours until your left with only 3 cups of sauce.

While that is cooking, take another pot with olive oil and the other half of vegetables and begin to caramelize those vegetables the same way.  After about 25 minutes add your red wine.  Reduce the wine down to a cup.  Then strain off your first stock into the wine sauce.  Discard the vegetables from the stock.  Bring the sauce to a boil and turn down to a light simmer.  Cook for about an hour or until the sauce starts to thicken, then strain off the vegetables and place back in the pot.  Take the bone marrow and small dice it.  Add it to the sauce like it was butter stirring every other minute.  The marrow should melt into the sauce.  If it doesn't melt completely after 20 or so minutes then place in a blender and blend until smooth.  Season with salt and pepper and keep warm.

Sous vide machine set to 130 degrees

For the Kobe striploin,

Take 2 cryovac bags and place 2 strip steaks in each.  Divide the truffle oil and butter in half between the two bags and place inside.  Seal up the bags according to your sealers instructions.  Sous vide the steaks for about 1 hour and half.  Take out and let the steaks rest until room temperature.

For the boiler onions,

Toss raw onions with olive oil.  Place in the oven and roast for 15 to 20 minutes until soft.  Let them cool slightly and then peel.  While peeling try to take out just the core layer of the onion.  This will leave a little pocket for the blue cheese dressing.  For the dressing combine all the ingredients in a bowl and season.  Then place in a squeeze bottle and fill the middle of the red onions.  Set aside until later.

Parsley gel,

Take a pot of boiling salted water and blanch the parsley tops for 5 seconds in the water.  Place immediately in a ice bath.  Drain off and squeeze out excess water.  Place 1/2 cup of water and lemon juice in a blender with blanched parsley tops.  Blend for 30 seconds, if it completely blended smooth puree don't worry.  In a small pot add 1 cup of water.  Bring to boil and add agar.  Stir for 5 minutes and then pour into the blender.  Blend until smooth, season with salt and then pour into a sheet pan and place in the freezer.  After about 10 to 15 minutes it should be cool and firm.  Place everything back in the blender and puree until smooth.  Place in a covered container until ready to use.

Parsley puree,

Place chopped parsley root and potato in a pot and fill with water.  Add salt, bring to a simmer and cook for about 25 minutes until both potatoes and root are tender.  Strain off water, puree either with hand blender or food processor or ricer.  Add milk, butter, salt and pepper to the puree.  The consistency should be like a creamy mashed potato.  Keep warm and set aside.

To Plate,

In a hot sauté pan add oil, butter, and chanterelles.  Saute for 5 minutes on medium heat and then add 4 oz of bordelaise sauce and 4 oz of water.  Cover and cook for another 5 minutes, then add your boiler onions to the pan and cook until the sauce is almost gone and the mushrooms are tender and the onions are hot.  Season with salt and pepper.  In another hot sauté pan add 2 tbsp olive oil.  Take the steaks out of the cryovac bags and season with salt and pepper.  Place the steaks in the hot sauté pan and sear on each side for 2 to 3 minutes.  Then take out and rest the steaks while your plate.  Add a streak of gel to the plate.  Spoon a ladle of your bordelaise sauce.  Add your puree and mushrooms.  Slice the beef and place on top of your bordelaise sauce.   Season the strip with salt on cut side.  Add the red boiler stuffed onion and micro arugula for garnish.   Serve and enjoy!