Steak Bordelaise

Steak Bordelaise

Pan seared New York steak in a red wine and portabella mushroom sauce. Served with Homestyle Mashed Potatoes and sautéed vegetables.



  • 10-12” Frying Pan
  • Tongs
  • Scissors

Step-By-Step Instructions

Vegetable Sauté


Preheat your oven to 200F. Next, heat a large pan over MEDIUM-HIGH heat for 1 minute and pour 1 Tbsp. of olive oil into the pan. Add the vegetables to the pan, sprinkle with seasoning, and sauté for 1 minute, strirring occasionally.


Add 1/4 cup of water to the pan, cover with a lid, and let vegetables steam for 2-3 minutes or until tender. Divide the vegetables onto plates and place in oven to keep warm while you cook the steak. Discard remaining water from pan before cooking main entrée. Caution: Plates will be hot when removed. Please use oven mitt.

Main Course


Heat same pan over MEDIUM-HIGH heat for 1 minute and then add 1 Tbsp. of oil to the pan. Season both sides of the steaks with Restaurant Blend Seasoning and carefully add steaks to hot pan. Cook for 4 minutes on each side, turning often. While steaks are cooking, heat the Homestyle Mashed Potatoes pouch in the microwave. Follow heating instructions on the box.


Cut open the Portabella Cabernet sauce pouch and pour into the pan. Let simmer for 4 minutes or until internal temperature of steaks reaches the desired temperature.
Medium-rare: 130 – 135F
Medium: 135 – 140F
Medium Well: 140 – 150F
Well Done: 155F+


Using an oven mitt, carefully remove plates from oven and portion potatoes onto the plates with vegetables.


Portion steaks on to plates and cover with the remaining sauce from pan.