½cupdemi-glace sauce(¼ cup steak juice and ¼ cup bone broth)
4shallots, peeled and sliced
1Tbspfresh thyme
2bay leaves
Pepper, to taste
Instructions
Preheat oven to 400°F.
Season the steaks liberally with salt and pepper on both sides.
Spray a skillet with zero-calorie nonstick cooking spray and preheat on high. Add the steaks to the pan. Roast in the oven for 10-15 minutes or until cooked to desired doneness.
Transfer the steaks to a platter and cover with foil. Allow the steaks to rest for 10 minutes while you make the bordelaise sauce. Measure ¼ cup of steak juice for the demi-glace.
In a saucepan, combine the demi-glace, beef bone broth, thyme, bay leaves, and shallots. Bring to a boil and reduce to a simmer. Cook until it’s reduced by about ⅓ cup and is syrupy.
Put steaks on stovetop and sear until a crust has formed and is golden brown, about 3-4 minutes on each side.
Strain the bordelaise sauce through a fine mesh strainer to remove any solids. Pour on top of the filet and serve.