Entrecote a la Bordelaise

By á-2053

Ingredients

• 1 bottle red Bordeaux wine
• 3 cups veal or beef stock
• 3 Tbs. vegetable oil
• 1 shallot, minced
• 1 Tbs. roasted garlic paste
• 4 beef filets, each about 8 oz and 3” thick
• 1/2 tsp. sugar
• 1 tsp. salt
• Freshly ground pepper
• 1/2 tsp. cornstarch
• 1 Tbs. water
• 4 Tbs. unsalted butter, cut into 4 pieces
• 2 sprigs fresh thyme

Preparation

Step 1

In large saucepan over medium-low heat, simmer wine and stock until reduced to 1 cup, about 1 hour. In a 2 qt. saucepan over medium heat, combine 1 Tbs. oil and the shallots, sauté until shallot begins to brown. Whisk in reduced wine sauce and roasted garlic paste and reduce heat to medium-low. Simmer until sauce is reduced to 2/3 cup, about 15 minutes. Meanwhile, in a large fry pan over high heat, warm the remaining 2 Tbs. oil until smoking. Coat filets evenly with sugar, salt and pepper. Add filets to pan and sear each side, about 3 minutes per side for rare. Transfer filets to a platter. In a small bowl, whisk cornstarch and water until smooth and add to wine sauce. Reduce heat to low and whisk in butter, thyme and pepper. Simmer until thickened. Divide among four plates and place filet on each.