Advertisement
Entrecôte à la bordelaise
Preparation info
- Serves
4
- Difficulty
Easy
- Ready in
1 hr 10
Appears in
Published 1998
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
1 200 ml 6½ fl oz
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe