Dish

Entrecôte à la bordelaise

Entrecote with Bordelaise Sauce

The dish is made by pan-searing a rib-eye steak and then finishing it in the oven. The steak is then served with a sauce made from red wine, shallots, and beef stock. The sauce is simmered until it is thick and rich, and then poured over the steak. The dish is typically served with roasted potatoes and a green salad.

European cuisine› Western European cuisine› French cuisine

Meat Dish› Beef Dish

Origins and history

Entrecôte à la bordelaise originated in the Bordeaux region of France, where it was traditionally served with a local red wine. The dish has since become popular throughout France and is now enjoyed around the world.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

Variations of this dish may include different cuts of steak or variations on the sauce. Some chefs may also add herbs or spices to the sauce to give it a unique flavor.

Presentation and garnishing

The dish should be presented on a large plate with the steak in the center and the sauce poured over the top. The potatoes and salad should be arranged around the edges of the plate. A sprig of fresh herbs, such as thyme or rosemary, can be used as a garnish.

Tips & Tricks

To ensure that the steak is cooked to perfection, use a meat thermometer to check the internal temperature. The steak should be cooked to 135°F for medium-rare, 145°F for medium, and 155°F for well-done.

Side-dishes

Roasted potatoes and a green salad are the perfect side dishes for this dish. The potatoes can be seasoned with herbs and garlic for added flavor.

Drink pairings

A full-bodied red wine, such as a Bordeaux or Cabernet Sauvignon, pairs well with this dish. The wine should be served at room temperature to bring out its full flavor.