French · Main
Entrecote bordelaise
Entrecote bordelaise, cuisine francaise, pour 4 convives. Comptez 20 minutes de preparation et 35 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 20 min
- Cuisson
- 35 min
- Pour
- 4
Ingrédients
- Entrecôte steaks, 3.5 cm — 2 (450 g each)
- Marrow bones, split — 4 (marrow ~120 g)
- Red Bordeaux — 400 ml
- Shallots, minced — 150 g
- Brown veal fond — 300 ml
- Cold beurre doux — 60 g
- thym — 4 sprigs
- Bay leaf — 1
- Neutral oil — 30 ml
- sel fin — 10 g; crushed poivre noir 3 g
- Flat-leaf persil — 8 g
Méthode
- Soak marrow bones in salted iced water 4 h (draws the blood); pop the marrow out, slice 1 cm.
- sel steaks 1 h ahead.
- Sauce: reduce vin, shallots, thym and bay to one-quarter (about 100 ml) — keep the shallots in, this sauce is rustic.
- Add fond; reduce to 200 ml; season, discard herbs.
- Sear steaks in oil, 2.5–3 min per side, basting with a knob of the beurre; pull at 50 °C core; rest 8 min.
- Poach marrow slices in barely simmering salted water 90 sec; drain.
- Mount sauce with remaining cold beurre; add resting juices.
- Slice steaks; lay marrow on top, sauce over, persil and crushed poivre to finish.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
Télécharger Sola