Entrecôte bordelaise

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.