Photograph of the finished Entrecôte bordelaise

France · Bò áp chảo xốt vang Bordeaux Entrecôte

Entrecôte bordelaise

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.3 kg
  • Photograph of Red wine Red wine 800 ml
  • Photograph of Beef bone marrow Beef bone marrow 320 g
  • Photograph of Shallots Shallots 2.4
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g
  • Photograph of Potato Potato 1 kg
  • Photograph of Parsley Parsley 80 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Coarse salt Coarse salt 20 g

Method

  1. 1 Leave the meat out of the refrigerator for 40 minutes to reach room temperature, then pat it dry.
  2. 2 Blanch the bone marrow in warm water for 5 minutes, then slice it into rounds; the marrow is what gives Bordelaise sauce its smooth, creamy consistency.
  3. 3 Simmer the red wine with chopped red onion and thyme until the liquid is reduced to one-third.
  4. 4 Sear the meat for 3 minutes on each side in a very hot cast iron pan, then let it rest for 8 minutes.
  5. 5 Add the marrow to the sauce pot and cook for 4 minutes, then beat the cold butter in a separate pan.
  6. 6 Pour the sauce over the sliced meat, then sprinkle with coarse salt, pepper, and parsley, and serve with french fries.

With an appliance

  • Charcoal grill 39 min

    Replace step 4: grill the meat over high heat (approximately 230 degrees Celsius) for 3 minutes per side, rotate the grill after 3 minutes, then let it rest for 8 minutes; steps 2, 3, 5, and 6 are still for making the Bordelaise sauce on the stovetop.

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