A small French cut from the inside of the leg, named for its pear shape. Pan-seared rare, served with bordelaise — a bone-marrow-and-red-wine sauce. The kind of dish a Lyonnais bouchon makes look effortless.
Serves 2Prep 20 minCook 12 min
Affiliate links — CarneAtlas may earn a commission at no extra cost to you.
Ingredients
- 2 poire steaks (about 200 g each)
- Salt and pepper
- 1 tablespoon neutral oil
- 30 g butter
- 1 sprig thyme
- —
- For the bordelaise:
- 60 g beef bone marrow, diced
- 2 large shallots, finely diced
- 300 ml red wine (Bordeaux or other Cabernet/Merlot blend)
- 200 ml beef or veal stock
- 1 tablespoon cold butter
- Salt to taste
Method
- 1Soak the bone marrow in salted ice water for 30 minutes to leach out blood. Drain.
- 2Make the sauce: sweat the shallots in a tablespoon of butter for 3 minutes. Add the wine and reduce by two-thirds.
- 3Add the stock and reduce another 8 minutes until syrupy. Off the heat, whisk in the cold butter cube.
- 4Just before serving, poach the marrow in barely simmering salted water for 90 seconds. Lift out with a slotted spoon.
- 5Pat the steaks dry, season heavily, sear in a smoking hot pan with the oil for 90 seconds per side. Add the butter and thyme; baste 30 seconds. Rest 4 minutes.
- 6Slice the steaks across the grain. Spoon over the sauce, top with the warm marrow pieces.
Chef's tip
Poire is a short cut — over-rest it and it cools to room temperature before you serve. Plate immediately after the 4-minute rest.