Name: Rib Steaks with Red Wine Sauce and Marrow
Yield: Serves 4
Cuisine: France
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 1 teaspoon cornstarch dissolved in 1 tablespoon dry red wine (optional); 3 tablespoons unsalted butter; ¼ cup marrow, from 4 marrow bones; 1 cup homemade beef stock or low-sodium canned beef broth; ½ cup minced shallots; 2 cups dry red wine; 2 tablespoons olive oil; 4 beef rib eye steaks (8 to 10 ounces each), cut 1 inch thick; 8 ounces white mushrooms, wiped clean, and thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

Here’s a dish from my cooking school days in Paris. An entrecôte is a French rib steak, often cooked and served on the bone in plate-burying proportions. In the U.S. I use rib eyes, which are generously marbled and delicious on the grill. As for the term bordelaise (Bordeaux style), it refers, logically enough, to a sauce made with reduced red wine and shallots and a garnish of poached marrow. I like to enrich the sauce further by adding sautéed mushrooms.

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