French · Main
Entrecote Bordelaise
Côte de bœuf-style entrecôte with the true bordelaise — red wine, shallots, thyme and poached marrow melting over the crust
- Prep
- 20 min
- Cook
- 35 min
- Serves
- 4
Ingredients
- 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 stock — 300 ml
- Cold unsalted butter — 60 g
- Thyme — 4 sprigs
- Bay leaf — 1
- Neutral oil — 30 ml
- Fine salt — 10 g; crushed black pepper 3 g
- Flat-leaf parsley — 8 g
Method
- Soak marrow bones in salted iced water 4 h (draws the blood); pop the marrow out, slice 1 cm.
- Salt steaks 1 h ahead.
- Sauce: reduce wine, shallots, thyme and bay to one-quarter (about 100 ml) — keep the shallots in, this sauce is rustic.
- Add stock; reduce to 200 ml; season, discard herbs.
- Sear steaks in oil, 2.5–3 min per side, basting with a knob of the butter; pull at 50 °C core; rest 8 min.
- Poach marrow slices in barely simmering salted water 90 sec; drain.
- Mount sauce with remaining cold butter; add resting juices.
- Slice steaks; lay marrow on top, sauce over, parsley and crushed pepper to finish.