Entrecôte à la Bordelaise

Ingredients

• 2 entrecôte steaks (approximately 8 oz each) (225g) 2 entrecôte steaks (approximately 8 oz each) (225g)
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and black pepper, to taste Salt and black pepper, to taste
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 cup (240ml) Bordeaux red wine 1 cup (240ml) Bordeaux red wine
• 1 cup (240ml) beef stock 1 cup (240ml) beef stock
• 2 tablespoons (28g) unsalted butter 2 tablespoons (28g) unsalted butter
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 36g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat a grill or skillet over high heat.
2. 2.
   Rub the entrecôte steaks with olive oil and season generously with salt and black pepper.
3. 3.
   Place the steaks on the hot grill or skillet and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness.
4. 4.
   Remove the steaks from the heat and let them rest for a few minutes.
5. 5.
   In the meantime, prepare the red wine sauce. In a saucepan, melt the butter over medium heat.
6. 6.
   Add the shallots and sauté until translucent.
7. 7.
   Pour in the Bordeaux red wine and bring to a simmer. Cook for a few minutes to allow the alcohol to evaporate.
8. 8.
   Add the beef stock and continue simmering until the sauce reduces and thickens slightly.
9. 9.
   Season the sauce with salt and pepper to taste.
10. 10.
    Slice the rested steaks and serve them with the red wine sauce drizzled over the top.
11. 11.
    Garnish with fresh parsley and serve immediately.

Treat your ingredients with care...

• Bordeaux red wine — Choose a good-quality Bordeaux wine for the sauce, preferably a red wine with rich flavors and a good balance of tannins. If Bordeaux wine is not available, you can substitute it with a full-bodied red wine such as Cabernet Sauvignon or Merlot.
• Entrecôte steaks — Look for well-marbled entrecôte steaks, preferably from grass-fed beef, as they tend to be more flavorful and tender. Allow the steaks to come to room temperature before cooking for even cooking and better results.
• Shallots — Shallots add a delicate and slightly sweet flavor to the sauce. If you cannot find shallots, you can substitute them with finely chopped onions.

Tips & Tricks

• For a more intense flavor, marinate the steaks in the red wine sauce for a few hours before grilling or cooking.
• Make sure to let the steaks rest after cooking to allow the juices to redistribute, resulting in a more tender and flavorful steak.
• If you prefer a thicker sauce, you can add a cornstarch slurry (cornstarch mixed with water) to the sauce and simmer until thickened.
• Serve the entrecôte à la Bordelaise with a side of pommes frites (French fries) or roasted potatoes for a complete meal.
• Pair this dish with a glass of Bordeaux red wine to enhance the flavors and create a perfect culinary experience.

Serving advice

Serve the Entrecôte à la Bordelaise on warm plates to keep the steak at an optimal temperature. Drizzle the red wine sauce generously over the sliced steak and garnish with fresh parsley for a pop of color. Accompany the dish with your choice of sides and enjoy it with a glass of Bordeaux wine.

Presentation advice

Arrange the sliced entrecôte steak on the plate, slightly overlapping the slices. Pour the red wine sauce over the steak, allowing it to cascade down the sides. Garnish with a sprig of fresh parsley for an elegant touch. Serve with the suggested side dishes and a glass of Bordeaux wine for a visually appealing and delicious presentation.