Rib Steak, Bordeaux-Style - {Entrecote Bordelaise}

Rib Steak, Bordeaux-Style - {Entrecote Bordelaise}
Rib Steak, Bordeaux-Style - {Entrecote Bordelaise}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    entrecote or rib steak - (abt 2 lbs) room temperature

  • 1

    tablespoon olive oil

  • Essence to taste (see Bayou Blast recipe)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 6

    tablespoons unsalted butter cut into pieces

  • 1/2

    cup finely-chopped shallots

  • 1

    cup red Bordeaux

  • 1

    sprig thyme

  • 1

    cup beef broth

  • 4

    ounces beef marrow poached, and cut into pieces

  • Watercress for garnish

  • Blue Cheese Mashed Potatoes (see recipe)

Directions

Preheat the grill or broiler. Rub the steak on both sides with the oil and season with Essence, salt, and pepper. Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal. While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste. Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes. This recipe yields 4 servings.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: