Sirloin Strip Steak Bordelaise
- 4 lbs. sirloin strip steak roast (unsliced), preferably from the T-bone end
- 1 bottle red Bordeaux or Cabernet Sauvignon
- 6 Tbs. Tabasco garlic marinade
- 2 sprigs fresh thyme
- 10 black peppercorns
- 4 Tbs. butter
- 1 head garlic, peeled and finely chopped
Trim the sirloin of excess fat and all connective tissue, and place in a gallon-size food storage bag. Add the Tabasco garlic marinade and as much wine as will go into the bag. Marinate the steak overnight.
When ready to begin cooking, preheat the oven to 375 degrees. Remove the steak and season with a little salt. Heat some butter in a heavy skillet and brown the steak all around. Using tongs (do not pierce the meat!), put the steak on a broiler pan and into the 375-degree oven.
Add the contents of the marinating bag to the skillet, along with the remainder of the wine. Bring to a boil while whisking the bottom to dislodge the browned bits and juices. Add the thyme and peppercorns and reduce to about 2/3 cup.
Heat 1 Tbs. of butter in a skillet and saute the garlic until it smells good. Strain the wine reduction into the garlic-butter skillet and bring to a light boil. Lower the heat and flick in the remaining butter a little at a time, whisking in as you go. Add a little salt to taste.
Roast the steak to 125 degrees (for medium-rare) internal temperature, using a meat thermometer. Remove from the oven and allow to rest for ten minutes. Slice about 1/2-inch thick, and serve with the sauce.