El Che in West Loop has a huge custom grill, which is what inspires the menu, and makes the meat so memorable.
Erick Froggy Martinez is the chef at El Che on Washington and Green streets.
He made a bordelaise sauce.
Ingredients
- Two 4 oz. filets
Bordelaise:
- 1 small shallot
- 2 garlic cloves
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 cup red wine (Cabernet preferably)
- 1 cup beef stock (homemade or store bought)
- 4 tablespoons unsalted butter
- Salt and pepper to taste
- Lemon juice to taste
Method
Sauté your diced shallots, chopped garlic and thyme and rosemary. Add your red wine and reduce by half. Add your beef stock and also reduce by half.
Turn off the heat and add your diced butter, whisking so it doesn't break the sauce.
Finish by seasoning with salt, pepper and lemon juice.