Entrecôte à la Bordelaise

Entrecôte à la Bordelaise  is the  classic French dish of grilled rib-eye steak served with a rich red wine and shallot sauce. The sauce hails from the region of Bordeaux in France but was never formally described by any chef until the very late 19th Century. One possible reason was the use of red wine – of course from Bordeaux which led to the title of Bordelaise.

Preparation and Cooking Times

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Total time: 45 minutes

Ingredients

• 2 rib-eye steaks (about 10 oz each)
• 2 shallots, finely chopped
• 1 cup red wine (preferably Bordeaux)
• 1 cup beef stock
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tsp fresh thyme leaves
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped (for garnish)

Equipment

• Large skillet or frying pan
• Saucepan
• Wooden spoon
• Knife and cutting board
• Measuring cups and spoons
• Tongs
• Plate or platter for resting the steaks

Preparation:

1. Prepare the steaks:
   • Take the rib-eye steaks out of the refrigerator and let them come to room temperature for about 15 minutes.
   • Season both sides of the steaks generously with salt and freshly ground black pepper.
2. Cook the steaks:
   • Heat the olive oil in a large skillet over medium-high heat.
   • Add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until they reach your desired level of doneness.
   • Remove the steaks from the skillet and place them on a plate to rest. Cover loosely with foil to keep warm.
3. Make the Bordelaise sauce:
   • In the same skillet, add 1 tablespoon of butter and the finely chopped shallots. Sauté until the shallots are soft and translucent, about 2-3 minutes.
   • Add the minced garlic and thyme leaves, and cook for another minute.
   • Pour in the red wine, stirring to deglaze the pan and scrape up any browned bits from the bottom. Let it simmer until the wine is reduced by half, about 5-7 minutes.
   • Add the beef stock and continue to simmer until the sauce is reduced and thickened, another 10 minutes.
   • Stir in the remaining tablespoon of butter to give the sauce a glossy finish. Season with salt and pepper to taste.
4. Serve:
   • Slice the rested steaks and arrange them on plates.
   • Spoon the Bordelaise sauce generously over the steaks.
   • Garnish with freshly chopped parsley.

Notes

• You can adjust the cooking time of the steaks depending on your preferred doneness: rare, medium-rare, medium, or well-done.
• For an extra touch, you can add bone marrow to the sauce, which is a traditional ingredient in Bordelaise sauce. Simply roast a bone marrow in the oven and add the marrow to the sauce towards the end of the cooking process.