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
What to ask for
This recipe calls for Poire. Can't get it where you are?
Ingredients & method
Ingredients
2 poire steaks (about 200 g each)
Salt and pepper
1 tablespoon neutral oil
30 g butter
1 sprig thyme
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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.
Cook this well
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