L’Entrecôte â la Bordelaise

This dish, which has passed into the national cuisine more completely than many others in this collection, is associated nowadays with a fairly short and strong red wine sauce. Even in the restaurants of Bordeaux the customers would probably look askance at a steak served under this name without a sauce. It seems historically, however, that the original entrecote à la bordelaise was prepared rather in the same way as entrecôte à la périgourdine but with the addition of the bee