New York Strip Steak with Bordelaise Sauce
(adopted from Saveur)

1 cup red wine
2 tsp fresh or 1 tsp dry thyme
2 shallots, finely diced
1 bay leaf
6 tbsp. demi-glace
2 10-oz New York strip steaks, seasoned with salt and pepper
2 tbsp. Olive Oil
1 tbsp. chilled unsalted butter, diced
1 tbsp. flat-leaf parsley
1 tsp. minced fresh rosemary

1. In a 2-quart saucepan, combine the wine, thyme, shallots and bay leaf. Reduce the wine over medium-high heat until almost evaporated. Discard the thyme and bay leaf. Add the veal demi-glace. Cover, remove from heat, and set aside.
2. Heat oven to 500 degrees. Heat Olive Oil. Sear the stakes, flipping once, 4-5 minutes. Transfer skillet to the oven and roast until steaks are medium rare, 4-5 minutes. Place steaks on a plate; and let rest.
3. Return the saucepan to medium heat and whisk in the butter. Remove the saucepan from the heat and stir in the parsley and season with salt and pepper. Transfer steaks to a cutting board and slice into ½-inch slices.
4. Add the accumulated juices to the saucepan and stir. Divide the steak slices between the plates, drizzle them with sauce, and sprinkle with fresh rosemary and thyme over the top.Serve with spinach sautéed in olive oil and minced garlic or baby greens. Serves 2.