Rib Steak Bordeaux Style Entrecote Bordelaise Recipes

ENTRECôTE BORDELAISE (BORDEAUX STYLE STEAK)

Steps:

• Heat butter in a large sauté pan. Add shallots and salt. Sauté over medium heat until the shallots are soft, 3 min.
• Add the wine. Simmer over medium-high heat for 5 min.
• Add the thyme and beef broth. Simmer over medium high heat until the sauce has reduced by half 10-15 min.
• Stir in the marrow and season the sauce with salt and pepper to taste.
• Remove the sauce from the heat.
• Heat a cast iron skillet or grill over high heat. Cook the steak for 3-5 minutes (depending on the steak's thickness) until your desired doneness is reached. (3-5 minutes per side will give you a good medium steak.)
• Remove the steak from the pan and let rest for 5 minutes before topping with the sauce and serving.

CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS

Steps:

• Sauté the steaks.
• Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
• Cook the shallots.
• In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
• Deglaze the pan.
• When the shallots are done add the red wine to the pan and give it a good stir.
• Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
• Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
• Plate the dish.
• Cut the meat across the grain into thick slices and arrange them on a plate.
• Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
• Serve the rest of the sauce in a gravy boat.
• You might like to serve it with sauté potatoes, frites and some haricot verts.

BORDELAISE SAUCE

Steps:

• Place the wine in a saucepan and reduce by 3/4. Add, shallots, peppercorns, bay leaf, thyme and demi-glace. Simmer for 15 to 20 minutes and strain. Swirl in 2 ounces of butter. Use as a sauce over your meat of choice.

STEAKS WITH SAUCE BORDELAISE

Steps:

• Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
• Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.