Rib Steak Beaujolais Paul Blanc

By corlear

Entrecôte Beaujolaise Paul Blanc

Paul Blanc is another master of French cuisine from the region of Bresse, as was Fernand Point. His hotel and restaurant “Le Chapon Fin” is at Thoissey.

Ingredients

• very thick rib steak from Charolais
• butter
• seasonings to taste
• finely chopped shallot
• peppercorns
• parsley
• a few sprigs of thyme
• a bay leaf
• celery
• good strong Beaujolais wine
• beurre manié
• finely minced garlic
• a dash of brandy
• slices of blanched beef marrow

Preparation

Step 1

Cut serving portions from a very thick rib steak from Charolais. Brown the meat in some hot butter, season, and cook to individual taste. Remove the meat to a serving platter.

Sauté some finely chopped shallot, some peppercorns, parsley, a few sprigs of thyme, a bay leaf, and some celery in the cooking butter. Add three times as much good strong Beaujolais wine as the amount of sauce you eventually want. Reduce to one-third and thicken at the last moment with some beurre manié. Add a little finely minced garlic, a dash of brandy and some butter. Do not allow this to boil. Arrange slices of blanched beef marrow on the steaks. Strain the sauce through a fine cloth, pour over the steaks and serve.