Steak with Shallots in Red Wine Sauce in the Style of Albi

Entrecôte à l’Albigeoise

Preparation info
  • Serves


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This albigeoise version of steak with red wine and shallots was given to me by the top gastronomic personality of Albi, Jacques Rieux, whose father, Louis, wrote the definitive book on Albigeoise cooking.


  • 2 2-inch thick well-marbled boneless ribeye steaks (about 1 pound each), well trimmed
  • Salt and fresh


  1. Season the steaks with salt and pepper; rub with 2 tablespoons of the oil. Cover loosely with plastic wrap and refrigerate until ready to cook. Remove from refrigerator 1 hour before cooking. Dry the steaks with paper towels.
  2. In a 2-quart nonreactive saucepan, combine