Manhattan Filet With Pan Sauce Bordelaise: Recipe, Tips, and Wine Pairings

Manhattan filet is a steak cut derived from the short loin of the cow. It’s essentially a smaller portion of the New York strip steak, known for its tenderness and rich flavor. Butchers take a portion of the strip steak’s center and trim it, resulting in a thick, tender steak that cooks evenly and retains juiciness.

The History Behind Sauce Bordelaise

Sauce Bordelaise originates from the Bordeaux region of France, known for its high-quality wine. It combines dry red wine, bone marrow, shallots, and demi-glace to create a rich, flavorful sauce. Traditionally paired with beef, Bordeaux sauce enhances the meat’s natural flavors, providing a luxurious finishing touch. This sauce’s name derives from Bordeaux wine, reflecting the integral role wine plays in French cuisine.

Key Ingredients and Substitutions

Essential Ingredients for the Perfect Manhattan Filet

To create the perfect Manhattan filet, ensure you use high-quality cuts and fresh components. Here are the essential ingredients:

• Manhattan Filet: This cut comes from the short loin of the cow. It’s tender, flavorful, and ideal for this preparation.
• Salt and Pepper: Season the filet generously with these to enhance its natural flavors.
• Olive Oil: Use for searing the filet, providing a good fat base that helps in achieving a nice crust on the meat.
• Butter: Adds richness and aids in browning the meat during cooking.
• Garlic: Infuses the meat with aromatic notes. Use fresh cloves for the best flavor.
• Fresh Herbs: Rosemary and thyme are preferred. They impart a fragrant herbal essence.

Substitutes for Sauce Bordelaise Components

If some Bordelaise components aren’t available, here are effective substitutes:

• Red Wine: If a Bordeaux wine isn’t on hand, use any dry red wine like Merlot or Cabernet Sauvignon.
• Bone Marrow: If you can’t find bone marrow, use unsalted beef broth or demi-glace to add depth.
• Shallots: Substitute with finely chopped onions if shallots are unavailable.
• Demi-Glace: Create a quick substitute by reducing beef stock and adding a touch of red wine. For convenience, store-bought demi-glace also works.

These ingredients and substitutions ensure your Manhattan filet with pan sauce Bordelaise remains flavorful and authentic, even when adapting based on availability.

Step-by-Step Cooking Guide

Preparing the Manhattan Filet

Start by selecting a high-quality Manhattan filet. Look for a cut with good marbling for optimal flavor. Ensure the filet is at room temperature before cooking to promote even cooking.

1. Seasoning: Generously season the filet with salt and freshly ground black pepper on all sides.
2. Preheating: Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.
3. Searing: Place the filet in the skillet. Sear each side for 2-3 minutes, creating a rich, brown crust.
4. Internal Temperature: Continue cooking until the internal temperature reaches 130°F for medium-rare. Adjust cooking time based on desired doneness.
5. Resting: Remove the filet from the skillet and let it rest for 5 minutes. This allows juices to redistribute, enhancing tenderness.

Crafting the Perfect Pan Sauce Bordelaise

Use the same skillet, retaining the flavorful bits left from searing the filet, to make the pan sauce Bordelaise.

1. Deglazing: Pour in 1/2 cup of red wine, scraping up browned bits from the bottom of the skillet with a wooden spoon.
2. Reduction: Add finely chopped shallots (or onions), and cook until the mixture reduces by half. This intensifies the flavor.
3. Adding Demi-Glace: Stir in 1 cup of demi-glace (homemade or store-bought) and 2 tablespoons of beef broth if substituting for bone marrow.
4. Simmering: Reduce the heat to low, letting the sauce simmer for 5-7 minutes until it thickens slightly.
5. Finishing Touch: Stir in 1 tablespoon of butter for a glossy finish. Add chopped garlic, rosemary, and thyme to infuse additional flavors.

Serve the Manhattan filet with a generous drizzle of pan sauce Bordelaise, enhancing the dish with its rich, savory profile.

Wine Pairings and Serving Suggestions

Best Wines to Complement the Rich Sauce

Choose wines that enhance the rich flavors of the Manhattan filet and pan sauce Bordelaise. Cabernet Sauvignon, with its full-body and dark fruit notes, pairs well due to its ability to cut through the dish’s richness. Merlot, offering softer tannins and a smooth finish, complements the dish without overwhelming the palate. For a unique pairing, consider a Bordeaux blend, combining varietals like Cabernet Franc and Petit Verdot, which harmonize with the Bordelaise sauce’s depth. Avoid overly tannic or high-alcohol wines, as they can clash with the savory elements of the dish.

Side Dishes That Enhance the Main Course

Select side dishes that balance the rich Manhattan filet and Bordelaise sauce. Roasted vegetables, such as asparagus, carrots, and brussels sprouts, add a crisp texture and fresh flavors. Mashed potatoes, seasoned with garlic and butter, offer a creamy contrast. For a lighter option, try a mixed green salad with a tangy vinaigrette to cleanse the palate. Consider including crusty French bread to soak up the sauce, enhancing the meal’s overall experience. Avoid sides with intense spices or strong flavors, as they may compete with the dish’s primary elements.

Conclusion

Mastering the Manhattan filet with pan sauce Bordelaise at home can elevate your culinary skills and impress your guests. By focusing on the right ingredients and cooking techniques, you can create a restaurant-quality meal in your own kitchen. Pairing the dish with suitable wines and complementary side dishes enhances the overall dining experience. Avoid overly tannic wines and intense flavors that might overpower the meal. With these tips, you’re well on your way to enjoying a sophisticated and delicious dinner that showcases your cooking prowess.