Entrecôte à la bordelaise

Name: Entrecôte à la bordelaise
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 200 ml (6½ fl oz) red wine; 1 French shallot, chopped; 4 sprigs of fresh thyme; 1 bay leaf; 400 ml (12¾ fl oz) brown stock; ½ tablespoon crushed black peppercorns; 100 g (3¼ oz) beef marrow, cut into small cubes; 40 g (1¼ oz) unsalted butter; 4 sirloin steaks, about 240 g (7½ oz) each; 2 tablespoons oil; 1 tablespoon chopped fresh parsley, to garnish

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Regional French

By Le Cordon Bleu

Published 1998

About

Entrecôte literally means ‘between the ribs’. This marbled and therefore tender, prime-quality cut is taken from the rib area. In this recipe, the entrecote is sautéed, though it can also be grilled, and served with a bordelaise sauce made from red wine and herbs.

Ingredients

1 French shallot, chopped
200 ml (6½ fl oz) red wine

Main course
Gluten-free

Method

In a small, heavy-based saucepan, bring the shallot, red wine, bay leaf, thyme and the crushed black peppercorns to the boil. Reduce the heat to medium and simmer until reduced in volume by three quarters. Add the stock, return to the boil and simmer until reduced in volume by half. Strain through a fine sieve into a clean saucepan, place back on the heat and season to t