I’ve probably mentioned before about my love for a well-cooked steak. My parents used it as bribery when I was young. I’d be a little angel for days before a BBQ in anticipation of eating steak. Then, on the day, I’d watch it get marinated (this was the late 80s to early 90s) and cooked on Dad’s charcoal BBQ. After the adults had taken the best pieces I would be escorted to the steak platter to select (or be told to take the smallest) from what was left. I would only be allowed only one because those greedy adults may have wanted seconds. While other kids would quickly devour their sausages in bread just to get back to whatever game they were playing I would cut fine slithers off my steak, savouring every bite. Looking back, I may have been a little strange as a child.
The Bourdelaise is a rich and warming sauce; there are many versions and you can experiment with the balance of wine, stock and herbs. This is best with a green salad and Lauren’s hand cut oven fries.