Entrecôte à la Bordelaise
Main Dishes • French
Description
Entrecôte a la Bordelaise
Ingredients
- Entrecôtes 4 pieces
- Red Grape Juice 15 fl oz
- Campbell's Beef Broth 1 cup
- Spanish onions 1 piece
- Butter 3 tablespoons
- Parsley 0 oz
- Bone marrow bones 0 oz
- Salt to taste
- Clarified Butter 2 tablespoons
- Olive Oil 2 tablespoons
- Savory 1 stem
- White Pepper (whole) to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Brush the meat with olive oil and set aside. Finely chop the onion and sauté it with half of the clarified butter over medium heat until soft, then pour in the wine and reduce by half.
Step 2
Strain the sauce through a sieve, add the broth, add the bone marrow, reduce by half, strain again, and heat while adding pieces of butter one by one (as each piece melts).
Step 3
Season with salt and white pepper, add finely chopped herbs, and remove from heat. Season the meat with salt and black pepper, sear on both sides in clarified butter over medium-high heat for 3-4 minutes, transfer to the sauce, and heat for a couple of minutes. Serve with potatoes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!