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Entrecôte Bordelaise

Serves 4 to 6 Entree meat

Entrecôte Bordelaise

Entrecôte Bordelaise is a staple of Bordeaux's home kitchens, a dish that beckons with its inviting aromas. Here, the essence of family dining is captured, direct and generous, as the cook draws from the region's rich culinary traditions. The everyday nature of this dish makes it a beloved centerpiece, familiar yet always anticipated at the table.

The taste is a harmonious blend of savory ribeye, softened shallots, and the robust depth of dry red Bordeaux. Bone marrow adds a luxurious touch, while fresh parsley brightens the dish. Each bite is tender and layered, seasoned simply yet perfectly, embodying the warmth of a Bordeaux evening.

Ingredients

  • 4ribeye steaks — about 250 g each
  • 2shallots — finely minced
  • 250 mldry red Bordeaux
  • 150 mlbeef stock
  • 2 tbspbutter
  • 1 tbspbone marrow — optional
  • 1 tbspparsley — chopped
  • to tastefine salt and black pepper

Method

  1. Begin by seasoning the 4 ribeye steaks generously with fine salt and black pepper on both sides. Heat a large heavy-bottomed skillet over high heat until it is very hot. Add 1 tablespoon of butter and let it melt completely. Brown the steaks in batches, cooking each for about 2-3 minutes per side until a deep golden crust forms. Remove the steaks from the pan and set them aside on a plate to rest.
  2. Reduce the heat to medium and add the remaining 1 tablespoon of butter to the same skillet. Finely chop 2 shallots and add them to the pan, stirring to coat them in the butter and browned bits left from the steaks. Cook the shallots for about 3-4 minutes, stirring often, until they become soft and translucent, absorbing the flavors from the pan.
  3. Pour 250 ml of dry red Bordeaux into the skillet with the softened shallots. Use a wooden spoon to gently scrape up any fond from the bottom of the pan, incorporating it into the sauce. Allow the wine to simmer gently, reducing by half, which will concentrate its flavors and create a rich base for the sauce.
  4. Add 150 ml of beef stock to the reduced wine and shallot mixture. Stir in 1 tablespoon of bone marrow, letting it melt into the sauce to add depth and richness. Continue to simmer the sauce gently until it thickens slightly, becoming glossy and coating the back of a spoon.
  5. Return the steaks to the skillet, nestling them into the sauce. Allow them to cook for an additional 2-3 minutes, turning once, until they are warmed through and have absorbed some of the sauce's flavors. The steaks should be medium-rare, with a slight resistance when pressed.
  6. Remove the skillet from the heat and let the steaks rest briefly in the sauce. Finely chop 1 tablespoon of parsley and sprinkle it over the steaks. Taste the sauce and adjust the seasoning with fine salt and black pepper if needed. Serve the Entrecôte Bordelaise immediately, accompanied by traditional sides such as pommes frites or a simple green salad.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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