Name: Steak Bordelaise with Marrow and Shallot Garnish (Entrecôte à la Bordelaise)
Yield: Serves 4
Cuisine: France
Ingredients: ¼ imported bay leaf; ¼ cup well-reduced meat or poultry stock or demi-glace (storebought or homemade); 1 turn of the pepper mill; ¼ cup dry white wine; 1 tablespoon red wine vinegar; 36 small to medium shallots (about 6 ounces); Fleur de sel or coarse sea salt; 2 tablespoons grapeseed, French peanut, or unflavored vegetable oil; Salt and freshly ground pepper; 4 veal or beef marrow bones, cut into 1-inch lengths; 1 tablespoon finely chopped fresh flat-leaf parsley mixed with some chives

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This is, of course, the great specialty of Bordeaux. In his excellent book on Bordelaise cooking, Traité de Cuisine Bourgeoise Bordelaise, Alcide Bontou explains that the original version is simply a grilled rib steak garnished with a mixture of “four shallots, a nice piece of firm bone marrow, and a small amount of parsley all chopped together. This mixture is spread over the side of the steak that has been grilled first; then a large wide-bladed kni