Classic Entrecôte à la Bordelaise (Rib steaks in red wine and shallot sauce)
- 2 to 3 beef marrow bones
- 2 French shallots, chopped
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) brown sugar
- 1 cup (250 ml) Bordeaux red wine
- 1 sprig fresh thyme
- 1 cup (250 ml) homemade or store-bought demi-glace
- 1 tablespoon (15 ml) cognac or brandy
- Salt and pepper
- 2 Rib steaks (Rib eye or sirloin) approximately 1 1/2-inch (4-cm) thick
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) butter
- 2 tablespoons (30 ml) chopped parsley
- Remove the bone marrow. To do this, press the marrow with your thumb so as to push it out of the bone. If the marrow resist, heat the bones in a 180 °C (350 °F) preheated oven for 8 to 10 minutes and try again. If necessary, remove it with a small knife. Cut the marrow into 1-cm (1/2-inch) thick slices. Set aside.
- In a small saucepan, soften the shallots in the butter. Add the sugar and cook for 1 minute. Deglaze with the wine and add the thyme. Bring to a boil and reduce by half, about 10 minutes. Add the demi-glace. Bring to a boil and simmer for about 10 minutes or until the sauce is syrupy. Add the brandy. Remove the thyme sprig. Season with salt and pepper. Set aside.
- In a skillet, brown the steaks in the oil and butter until the desired doneness. Season with salt and pepper. Set aside on a warm plate. Remove excess fat from the skillet.
- In the same skillet over high heat, brown the marrow quickly on each side. Deglaze the pan with the sauce and heat gently until the marrow is cooked. Add the parsley. Adjust the seasoning.
- Slice the meat and top with the sauce. Serve with fries or potato cubes pan-fried in duck fat.
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.