Steak Bordelaise Recipe

Cooking Instructions

1. 1

   Prepare the Yukon Gold Mash

   Peel and chop the Yukon Gold potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and return to the pot.

2. 2

   Mash the Potatoes

   Add sour cream, 2 tbsp of butter, salt, and pepper to the drained potatoes. Mash until smooth and creamy. Set aside and keep warm.

3. 3

   Cook the Asparagus

   In a skillet, heat 1 tbsp of olive oil over medium heat. Add the asparagus and season with salt and pepper. Sauté for about 5-7 minutes until tender and slightly charred. Remove and set aside.

4. 4

   Prepare the Mushroom Bordelaise

   In the same skillet, add another tbsp of olive oil and the mushrooms. Sauté until browned, about 5 minutes. Pour in the red wine and beef broth, scraping any bits from the bottom. Simmer until reduced by half, about 10 minutes.

5. 5

   Sear the Steak Medallions

   Season the steak medallions with salt and pepper. In a separate skillet, melt the remaining 2 tbsp of butter over high heat. Sear the steak medallions for about 3-4 minutes on each side for medium-rare, depending on thickness.

6. 6

   Assembly

   On each plate, place a generous scoop of the Yukon Gold mash, top with a steak medallion, and generously spoon the mushroom bordelaise over the steak. Arrange the seared asparagus on the side and garnish with fresh parsley.