Classic Entrecôte à la Bordelaise (Rib steaks in red wine and shallot sauce)

Classic Entrecôte à la Bordelaise (Rib steaks in red wine and shallot sauce)

  • Preparation 20 min
  • Cooking 35 min
  • Servings 4
  • Nut-free
  • Egg-free

Categories

Ingredients

  • Sauce

  • Entrecote

Preparation

  • Sauce

  • Entrecote

Note from Ricardo

In France, a distinction is made between Entrecote Bordelaise and Entrecote à la Bordelaise. The first is a peppered steak sprinkled with chopped raw onion; the second is served with a red wine, shallots, and beef marrow sauce.

Personal Note