Three Reasons To Make This Steak Bordelaise Recipe Tonight

Eat like a king, without spending like one, with this recipe for an indulgent French classic from top chef Mike McEnearney.

It might seem indulgent but as well as tasting delicious, this steak dish will provide you with a range of powerful health benefits. Serve it with green vegetables like spinach and broccoli for even more nutritional wins, including fibre.

Energy hit: You’re no doubt already aware that beef is high in protein but you may not know that it also packs a big dose of vitamin B12, which is involved in energy metabolism and aids cardio health. Healthy heart: The consumption of resveratrol, a phytonutrient found in red wine as well as grapes, cranberries and blueberries, has been associated with reduced heart attack risk. Garnish gains: Parsley isn’t just for show. It contains flavonoids that function like antioxidants, counteracting the negative effects of oxidative stress caused by intense exercise.

“Steak bordelaise is delicious made with most cuts of steak. One of my favourites is flank steak, otherwise known as bavette. It has a lovely grain and good marbling and is very well priced because it’s considered a second-class cut of beef. The trick with flank is that it can’t be too rare and it certainly cannot be cooked past medium or it becomes chewy.”

“The cooking times I have given will work well if you use steaks that have been cut across the grain into 8oz portions before cooking.”

“You’ll notice that the recipe calls for 500ml of good-quality red wine, preferably Bordeaux. This allows you to share the remainder of the bottle between two glasses and enjoy it with your steak.”