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.