Stéphane Reynaud

Entrecôte à la Bordelaise

Rib-Eye Steak with Bordelaise Sauce

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Rib-eye steaks 6 x 200 g
  • French shallots 6
  • Bordeaux wine 2

Method

  1. Pan-fry the steaks for 5 minutes on each side. Remove them, set on a plate and keep warm.
  2. Peel and chop the shallots and sauté them in the same pan. Flambé the pan with cognac, deglaze with the Bordeaux, and allow to reduce by half. Add the butter, whisking it in with a fork and season.
  3. Pour the red-wine sauce over the steaks.