Classic Entrecôte à la Bordelaise (Rib steaks in red wine and shallot sauce)

here is a nice recepie that i have found online that i would like to share with all of my the simmer's Garden bfff good when you have guest over or if you went something diffrent than the regular stuff you eat yum enjoy

Preparation time: 20 min
Cooking time: 35 min
Servings: 4





Ingredients
Sauce
2 to 3 beef marrow bones

2 French shallots, chopped

30 ml (2 tablespoons) butter

15 ml (1 tablespoon) brown sugar

250 ml (1 cup) Bordeaux red wine

1 sprig fresh thyme

250 ml (1 cup) homemade or store-bought demi-glace

15 ml (1 tablespoon) cognac or brandy

Salt and pepper


Entrecote
2 Rib steaks (Rib eye or sirloin) approximately 4-cm (1 ½-inch) thick 


15 ml (1 tablespoon) olive oil

15 ml (1 tablespoon) butter

30 ml (2 tablespoons) chopped parsley





Preparation


Sauce


1.

Remove the bone marrow. To do this, press the marrow with your thumb so as to push it out of the bone. If the marrow resist, heat the bones in a 180 °C (350 °F) preheated oven for 8 to 10 minutes and try again. If necessary, remove it with a small knife. Cut the marrow into 1-cm (1/2-inch) thick slices. Set aside.


2.

In a small saucepan, soften the shallots in the butter. Add the sugar and cook for 1 minute. Deglaze with the wine and add the thyme. Bring to a boil and reduce by half, about 10 minutes. Add the demi-glace. Bring to a boil and simmer for about 10 minutes or until the sauce is syrupy. Add the brandy. Remove the thyme sprig. Season with salt and pepper. Set aside.



Entrecote


1.

In a skillet, brown the steaks in the oil and butter until the desired doneness. Season with salt and pepper. Set aside on a warm plate. Remove excess fat from the skillet.


2.

In the same skillet over high heat, brown the marrow quickly on each side. Deglaze the pan with the sauce and heat gently until the marrow is cooked. Add the parsley. Adjust the seasoning.


3.

Slice the meat and top with the sauce. Serve with fries or potato cubes pan-fried in duck fat.









In France, a distinction is made between Entrecote Bordelaise and Entrecote à la Bordelaise. The first is a peppered steak sprinkled with chopped raw onion; the second is served with a red wine, shallots, and beef marrow sauce.

Mmm yummy! Thanks P!