Entrecôte à la Bordelaise

Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Entrecôte a la Bordelaise

Ingredients

Entrecôtes - 4 pieces
Red Grape Juice - 13 fl oz
Campbell's Beef Broth - 1 cup
Spanish onions - 1 piece
Butter - 3 tablespoons
Parsley - 0.9 oz
Bone marrow bones - 1.8 oz
Salt - to taste
Clarified Butter - 2 tablespoons
Olive Oil - 2 tablespoons
Savory - 1 stem
White Pepper (whole) - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Brush the meat with olive oil and set aside. Finely chop the onion and sauté it with half of the clarified butter over medium heat until soft, then pour in the wine and reduce by half.

Step 2

Strain the sauce through a sieve, add the broth, add the bone marrow, reduce by half, strain again, and heat while adding pieces of butter one by one (as each piece melts).

Step 3

Season with salt and white pepper, add finely chopped herbs, and remove from heat. Season the meat with salt and black pepper, sear on both sides in clarified butter over medium-high heat for 3-4 minutes, transfer to the sauce, and heat for a couple of minutes. Serve with potatoes.