Beef entrecote is a deliciously tender cut of meat that’s the perfect steak. The flavourful sauce with delicious dry wine is perfect with this tasty meat.
Beef entrecote with Bordelaise sauce
Ingredients
- salt and freshly ground black pepper
- 4 x 200g entrecôte steaks
- 30ml (2 tbsp) olive oil
Sauce
- 50ml butter
- 3 shallots, finely chopped
- 500ml (2 cups) red wine
- 250ml (1 cup) beef stock
- 80g bone marrow
- 10ml (2 tsp) fresh flat-leaf parsley, finely chopped
- salt and freshly ground black pepper
Instructions
1
Season the steaks and rub with the oil. Heat a non-stick pan and fry the steaks for 2 – 4 minutes on each side, depending on your preference. Set aside to keep warm.
2
For the sauce, melt 30ml (2 tbsp) of the butter in a pan and cook the shallots until soft. Add the wine and cook until reduced by half. Add the stock and bone marrow and simmer until the liquid has reduced by half again.
3
Whisk in the remaining butter and the parsley and season. Serve the steaks with the sauce.
Notes
To drink: Morgenster 2006, a typical St-Emilion, classic-style wine with elegant berries and spices.
