Steak with Sauce Bordelaise

Ingredients:

• 2 pounds beef Tri-tip Steak
• 2 tablespoons canola oil
• 1 tablespoon salt
• 4-1/2 teaspoons freshly ground black pepper
• 1/4 cup butter
• 1/4 cup minced shallots
• 1 teaspoon minced garlic
• 3 Beef Bones (about 4 oz each), marrow removed and chopped
• 2 tablespoons brandy
• 3/4 cup dry red wine
• 1 cup beef stock
• 1/2 cup heavy cream
• 2 teaspoons Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon beef base
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh parsley

Cooking:

1. Brush steak evenly with oil; season with salt and pepper.
2. Heat large cast-iron skillet over medium heat until hot; add 2 tablespoons canola oil. Place steak in skillet turning until seared on all sides. Cook 8 to 10 minutes for medium rare (145°F) to medium doneness (160°F). Remove steaks from pan; keep warm.
Cook's Tip: Don't overcrowd steaks in the pan. Maintain medium high heat through the searing process to get all the edges seared and browned.
3. Remove steak from skillet; set aside. Add 2 tablespoons butter, shallots and garlic to skillet. Cook and stir 1 to 2 minutes or until shallots are softened and garlic is fragrant.  Add chopped bone marrow; cook 1 minute.
4. Add brandy; cook 1 to 2 minutes or until alcohol burns off. Add red wine; cook and stir 1 to 2 minutes until browned bits attached to skillet are dissolved and liquid is reduced by half.  Stir in beef stock, cream, Worcestershire sauce, thyme, beef base and pepper. Cook 3 to 5 minutes or until sauce is smooth and slightly thickened. Remove from heat and gently swirl in remaining butter and parsley.
5. Slice steak across the grain into slices. Spoon sauce over steak.