Broiled flank steak with Bordelaise sauce from The Professional Chef, 7th Edition by The Culinary Institute of America

  • shallots
  • beef flank steaks
  • Show all ingredients...

  • EYB Comments

    See recipe for other sauce suggestions. The recipe recommends using this book's homemade "Demiglace" or "Jus de veau lié."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for other sauce suggestions. The recipe recommends using this book's homemade "Demiglace" or "Jus de veau lié."

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