Rib Steaks With Red Wine Sauce And Marrow Entrecote A La Bordelaise Recipes

ENTRECOTE à LA BORDELAISE - RED WINE SAUCE STEAK

Steps:

• Bloom gelatin in water.
• Heat 1 tsp butter in the saucepan, add shallots and stir for 3-5 minutes.
• Pour wine in the saucepan and bring to the boil. Simmer until reduced in half.
• Add stock, bring to boil and simmer until reduced in half.
• Remove the saucepan from heat, stir in leftover butter and thyme, salt and pepper.
• Add gelatin and butter. Stir in until dissolved.
• Brush the grill pan or regular pan with oil and heat it on high.
• Grill each steak 3 minutes per side to medium cooked.
• Let the steaks rest for 5 minutes.
• Add leftover fat from cooking the steaks and 2 tsp butter to the pan. Put it on medium heat.
• Add potato slices to the pan (don't overcrowd it). Fry on medium heat until edges brown, flip and cook 2 minutes more.**
• Add more butter and cook another batch, if needed.
• Serve potatoes with steak. Add red wine sauce with shallots on top of the meat. Sprinkle some parsley on top. Enjoy!

RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE

Steps:

• Preheat the grill or broiler.
• Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
• Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
• While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
• Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
• Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
• Serve immediately.

RIB STEAKS WITH RED WINE SAUCE AND MARROW / ENTRECOTE A' LA BORDELAISE

Steps:

• 1. Rub the steaks on both sides with the oil and season with salt and pepper. Let them come to room temperature while you make the sauce.2. Melt the butter in a heavy medium-size saucepan. Add the shallots and sauté over medium heat, stirring, until softened and translucent but not brown, about 3 minutes. Add the mushrooms and cook until lightly browned and most of the liquid has evaporated, 3 to 5 minutes. Add the wine and bring to a boil over medium-high heat, then reduce the heat slightly and simmer the wine briskly until reduced by half, about 5 minutes. Add the stock and simmer briskly until the mixture is reduced by half again, 5 minutes more. If you start with very good stock, the mixture may be thick enough to serve as a sauce without the cornstarch. If not, stir the cornstarch-wine mixture into the sauce and bring to a boil the sauce should thicken slightly. Whisk in salt and pepper as necessary the sauce should be highly seasoned. Remove from the heat and set aside while you poach the marrow.3. Pour water to a depth of 1 inch into a shallow pan. Heat to a simmer, add the marrow, and poach until waxy and white, with no remaining red, turning with a skimmer, 15 to 30 seconds. Do not overcook, or the marrow will melt. Transfer the marrow to paper towels to drain then cut it into thin crosswise slices (see Note).4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Place the steaks on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium-rare, rotating the steaks 45 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks use tongs when moving or turning the steak. While the steak cooks, reheat the sauce, tasting it for seasoning. Transfer the steaks to a platter and let stand for 2 to 3 minutes. Spoon the sauce over the steaks and top with slices of marrow and a sprinkling of parsley. Serve immediately.Serves 4Note: The recipe can be prepared several hours ahead to this point.

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.

RIB STEAK WITH MARROW AND RED-WINE SAUCE

Steps:

• Cut the marrow crosswise into slices half an inch thick. Put the pieces in a bowl and add cold water to cover. Set aside for 10 minutes or longer.
• Sprinkle the meat on both sides with salt and pepper.
• Heat the oil in a heavy skillet large enough to hold both steaks. Add the steaks and cook about 10 minutes or until thoroughly browned and seared on one side. Turn and continue cooking until thoroughly browned and seared, about 5 minutes. Cook about 5 minutes longer, turning the meat occasionally.
• Transfer the steaks to a warm platter and pour off all fat from the skillet.
• Add 1 tablespoon of butter to the skillet and when it melts, add the shallots, wine, vinegar and sugar.
• Cook over relatively high heat until the liquid is almost completely reduced, about 12 minutes.
• Add the broth and any juices that may have accumulated around the steaks. Cook about 3 minutes and swirl in the remaining 4 tablespoons of butter.
• Meanwhile, drain the pieces of marrow and put them in a saucepan.
• Add cold water to cover and salt to taste. Bring to a simmer but do not boil. Cook as briefly as possible, only until the marrow is barely heated. If the marrow cooks longer it will turn into liquid fat. Using a slotted spoon, transfer the marrow pieces to the sauce. Slice the steaks and serve with the marrow sauce on the side.