At Angèle in Napa Valley, chef Christophe Gerard's steak bordelaise comes with such an unbelievably rich and delicious red-wine-and-shallot sauce that you will never miss the slices of poached beef marrow which are the traditional garnish. The sauce keeps well and is just as good served with lamb, venison or poached eggs. Amazing Steak Recipes
The sauce can be refrigerated for 1 week. Reheat gently. The cooked shallots can be removed from the oil and kept for 6 hours, then reheated; save the shallot oil for frying.
Veal stock and fleur de sel are available at specialty food stores and some supermarkets. Fleur de sel can be mail-ordered from dartagnan.com.
A young red Bordeaux has enough tannin to cut through the fattiness of the steak and enough rich Cabernet-Merlot flavor to blend with the shallots.