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Rib Steak, Bordeaux-Style - {Entrecote Bordelaise}


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  • 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)


Servings 4


Step 1

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.

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