Entrecôte à la Bordelaise

Name: Entrecôte à la Bordelaise (Steak with Bordelaise Sauce)
Cuisine: French
Ingredients: Minced parsley; Chunk butter; 6 teaspoons chopped beef marrow; ½ teaspoon lemon juice; 1 bay leaf; 1 cup chicken stock; ⅛ teaspoon thyme; 6 delmonico or strip steaks; 6 shallots, minced; 1 cup red Bordeaux wine; ¼ teaspoon sugar; Freshly ground pepper; ¼ teaspoon salt

Steak with Bordelaise Sauce

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

6 delmonico or strip steaks

Europe
France
Bordeaux
Main course
Mediterranean
Gluten-free

Method

Make sauce. Put wine, shallots, salt, pepper, sugar, bay leaf, and thyme into an enameled saucepan. Boil to reduce liquids to half. Add stock and boil again, reducing liquids to less than half, or until slightly thickened.
Strain sauce into a small bowl. Rinse out pan, dry it, and pour liquids back into it. Combine marrow and lemon juice. Add to sauce. At thi