Entrecôte Bordelaise (Bordeaux Style Steak)
Entrecote Bordelaise, or Bordeaux style steak, combines the richness of a hearty, seared steak with a flavorful red wine sauce.
Servings: 2 - 3 people
Ingredients
- 1 tablespoon salted butter
- 2 shallots, minced (about ½ c)
- ¼ teaspoon salt
- 1 c red wine (preferably Bordeaux)
- 1 teaspoon thyme, dry
- 1 c beef broth (we prefer low sodium)
- 1 tablespoon beef bone marrow * (see Roasted Beef Bone Marrow recipe below)
- 1 lb T-bone steak
Instructions
For the Sauce
- Heat butter in a large sauté pan. Add shallots and salt. Sauté over medium heat until the shallots are soft, 3 min.
- Add the wine. Simmer over medium-high heat for 5 min.
- Add the thyme and beef broth. Simmer over medium high heat until the sauce has reduced by half 10-15 min.
- Stir in the marrow and season the sauce with salt and pepper to taste.
- Remove the sauce from the heat.
For the Steak
- Heat a cast iron skillet or grill over high heat. Cook the steak for 3-5 minutes (depending on the steak’s thickness) until your desired doneness is reached. (3-5 minutes per side will give you a good medium steak.)
- Remove the steak from the pan and let rest for 5 minutes before topping with the sauce and serving.
Notes
*If you can't find bone marrow (or a marrow bone), or just really don't want to (and, we don't blame you in the slightest), simple add an additional 1 tablespoon of butter to the sauce to finish. This will add richness to the sauce, the way the marrow would.