Entrecôte à la bordelaise

Name: Entrecôte à la bordelaise
Total time: 30 min
Yield: Serves 4
Cuisine: Bordeaux region
Ingredients: 2 thick rib-eye steaks (450 g / 1 lb each); 6 gray shallots, finely chopped; 100 g (3½ oz) beef marrow, sliced; 200 ml (¾ cup + 1 tbsp) red Bordeaux; 40 g (3 tbsp) very cold salted butter; 1 tbsp chopped flat-leaf parsley; 1 pinch of fleur de sel; 1 pinch of freshly ground pepper

Rib-eye steak with Bordelaise sauce

⏱ 30 minServes 4Medium640 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

2thick rib-eye steaks450 g / 1 lb each
6gray shallots, finely chopped
100 g (3½ oz)beef marrow, sliced
200 ml (¾ cup)red Bordeaux
40 g (1½ oz)very cold salted butter
1 tbspflat-leaf parsley, chopped
1 pinchfleur de sel (flaky sea salt)
1 pinchfreshly ground pepper

2 thick rib-eye steaks 450 g / 1 lb each
6 gray shallots, finely chopped
100 g (3½ oz) beef marrow, sliced
200 ml (¾ cup) red Bordeaux
40 g (1½ oz) very cold salted butter
1 tbsp flat-leaf parsley, chopped
1 pinch fleur de sel (flaky sea salt)
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron skillet (28 cm / 11 in) or barbecue grill

1 heavy saucepan (16 cm / 6 in) for the sauce

1 small saucepan (12 cm / 5 in) for the marrow

03 — Method

Take the steaks out of the fridge 30 minutes before cooking.
Poach the marrow in simmering salted water for 4 minutes and drain carefully on paper towels.
Reduce the wine with the shallots over medium heat for 10 minutes, to one-third.
Salt the steaks and sear in a very hot cast-iron pan for 3 minutes per side for rare.
Rest under foil for 5 minutes while you finish the sauce.
Off the heat, whisk the cold butter into the reduction until it coats a spoon, then add the parsley and plenty of pepper.
Slice the steaks on the bias, spoon over the sauce, top with the marrow and serve right away with flaky salt.