Back to reality....we went on a cruise two weeks ago and goodness gracious was it amazing! But, I feel like you need an extra week of vacation to recover from the weeks before and after a vacation! We flew down to Miami and cruised to Nassau, CocoCay, Key West, and then spent a full day in Miami.
Of course while on vacation I sampled a lot of fantastic food and I made a point to try to eat food that was a must try in each location. We had a connection to catch in Chicago so I of course had a Chicago Style dog, sure it was in the airport but it was still quite delicious. Then in Miami I made sure to find cuban place to get a real Cuban sandwich. In Key West I of course had a slice of Key Lime Pie from the famous Key West Key Lime Pie Co. Then of course on the cruise ships we ate like kings/queens dining on Escargot, Prime Rib, Duck, and lots of terrific desserts.
We certainly had an absolutely amazing vacation and I have already begun researching cruises to take next summer because I had such a blast!
The day we left for the cruise we were celebrating our 1 year wedding anniversary! I still can't get over that we have been married for a year now. Time just seems to be going by way to quickly, especially this year with all of our changes. The night before we left, we decided that we wanted to have a little celebration where I made this delicious steak dinner, we had frozen wedding cake (which was surprising still quite good), and a couple of glasses of champagne.
Specifically what I will be sharing with you today is the Bordelaise sauce I made for the steak. Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. Sauce marchand de vins ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces. If you are looking for a pretty simple and delicious sauce to make for steak, then you found it. It tasted fantastic drizzled over a perfectly cooked, sous vide, steak.
- 3 Tbsp Shallots, finely diced
- 1 sprig Thyme
- 1 Bay leaf
- 1/2 tsp Black pepper, ground
- 1 1/4 cup Red wine
- 1 3/4 cup Beef stock
- To taste Salt
- 1 Tbsp Butter
- Combine the shallots, thyme, bay leaf, black pepper and wine in a saucepan.
- Over medium heat, reduce about 90% (until the wine is a syrup) - this will take about 10 minutes. Add stock once red wine is reduced.
- Cook the mixture until thick. You will know the sauce is thick enough when it evenly coats the back of your spoon and you can draw a clean line down the middle. Strain and season to taste. Swirl in butter off the heat.
- Optional: If it is still a little runny you can add a little corn starch slurry to thicken it up
How did I cook the steak?? First I dried both sides of the steaks, to ensure a good sear. Then I seasoned both sides with salt and pepper. After that I seared the steaks in a hot cast iron pan to get a nice sear on both sides (2-3 min per side). Then I put the steaks in a gallon zip lock bag with some extra virgin olive oil and sprigs of thyme. I then sous vide the steaks in a 129 F water bath for an hour.