Entrecôte Bordelaise (Bordeaux Style Steak)Wine Pairings: Bordeaux Blend Red
- 2 Tbsp salted butter
- 4 shallots, minced (about ½ c)
- 1/2 tsp salt
- 2 c red wine (preferably Bordeaux)
- 2 tsp thyme, dry
- 2 c beef broth
- 2 Tbsp beef bone marrow * (you will need 2 large Beef marrow bones to make)
- 2 lb T-bone steak
For the Sauce
Heat butter in a large sauté pan. Add shallots and salt. Saute over medium heat until the shallots are soft, 3 minutes. Add the wine.
Simmer over medium-high heat for 5 minutes. Add the thyme and beef broth. Simmer over medium high heat until the sauce has reduced by half 10-15 minutes. Stir in the marrow and season the sauce with salt and pepper to taste. Remove the sauce from the heat.
For the Steak
Heat a cast iron skillet or grill over high heat. Cook the steak for 3-5 minutes (depending on the steak’s thickness) until your desired doneness is reached. (3-5 minutes per side will give you a good medium steak.)
Remove the steak from the pan and let rest for 5 minutes before topping with the sauce and serving.
For the Roasted Beef Bone Marrow
Preheat your oven to 400F. Roast the marrow bone for 20-30 minutes, until the marrow in the center of the bone is soft.
Remove bones from the oven and let cool. The marrow is now ready to be scooped out and used. Use the marrow in recipes, spread it on toast, or use the whole bones to make beef stock/bone broth.
Serves 4 | Recipe from www.curiouscuisiniere.com