A Past Edition Of
The New Orleans Menu Daily
By Tom Fitzmorris
New Orleans Cut Strip Sirloin Steak with True Bordelaise
My favorite cut of beef is strip sirloin. My favorite way of cooking a steak is to cut it very thick, sear it, and finish it in the oven. The problem is that a sirloin strip is so wide that if it were cut to the optimum thickness, only a starving longshoreman would be able to finish it. My solution: cut it thick, and then cut it in half. I propose we call this "The New Orleans Cut."
Bordelaise sauce in New Orleans usually means a garlic-and-parsley butter. This version is closer to the French original.
2. Cut each of the steaks into two pieces resembling filets mignon. Generously season with salt and freshly-ground black pepper. Leave them out on the counter, covered with a sheet of waxed paper, for about a half-hour.
Turn the oven on to 375 degrees, with a rack in the center.
3. In a heavy skillet over medium-high heat, heat 2 Tbs. butter until it sizzles. Put the steaks into the pan and sear them. They will stick to the pan at first. When they begin to break loose, turn them and sear the other side. When both sides are seared, move the steaks to a metal baking pan in the preheated oven at 375 degrees.
4. Strain the wine and the stock into a skillet and bring to a light boil while whisking to dissolve the juices and browned bits from the steaks. Reduce by about half over medium heat.
5. Check the steaks with a meat thermometer. For medium rare, look for 130 degrees. When they reach that point, turn the oven off and leave the oven door ajar.
6. Remove the sauce skillet from the heat and whisk in the remaining butter. Adjust seasonings with salt and pepper. Serve the steaks with the sauce right over them, saving some for adding later.
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© 2009 Tom Fitzmorris. All rights reserved. email@example.com