Rib Steak Bordeaux Style Entrecote Bordelaise Recipes

Steps:

• Sauté the steaks.
• Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.
• Cook the shallots.
• In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
• Deglaze the pan.
• When the shallots are done add the red wine to the pan and give it a good stir.
• Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.
• Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish,.
• Plate the dish.
• Cut the meat across the grain into thick slices and arrange them on a plate.
• Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
• Serve the rest of the sauce in a gravy boat.
• You might like to serve it with sauté potatoes, frites and some haricot verts.

Steps:

• In a large skillet, melt the butter with the lemon juice over medium heat. Add the mushroom caps, cover, and cook, for 5 minutes. Add the olive oil, increase the heat, and cook, stirring, for 2 minutes. Lower the heat and simmer, stirring occasionally, until soft, 20 minutes. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.
• Remove from the heat and adjust the seasoning, to taste. Sprinkle with the parsley and serve.

Steps:

• Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
• Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.

Steps:

• 1. Rub the steaks on both sides with the oil and season with salt and pepper. Let them come to room temperature while you make the sauce.2. Melt the butter in a heavy medium-size saucepan. Add the shallots and sauté over medium heat, stirring, until softened and translucent but not brown, about 3 minutes. Add the mushrooms and cook until lightly browned and most of the liquid has evaporated, 3 to 5 minutes. Add the wine and bring to a boil over medium-high heat, then reduce the heat slightly and simmer the wine briskly until reduced by half, about 5 minutes. Add the stock and simmer briskly until the mixture is reduced by half again, 5 minutes more. If you start with very good stock, the mixture may be thick enough to serve as a sauce without the cornstarch. If not, stir the cornstarch-wine mixture into the sauce and bring to a boil the sauce should thicken slightly. Whisk in salt and pepper as necessary the sauce should be highly seasoned. Remove from the heat and set aside while you poach the marrow.3. Pour water to a depth of 1 inch into a shallow pan. Heat to a simmer, add the marrow, and poach until waxy and white, with no remaining red, turning with a skimmer, 15 to 30 seconds. Do not overcook, or the marrow will melt. Transfer the marrow to paper towels to drain then cut it into thin crosswise slices (see Note).4. Preheat the grill to high.5. When ready to cook, oil the grill grate. Place the steaks on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium-rare, rotating the steaks 45 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks use tongs when moving or turning the steak. While the steak cooks, reheat the sauce, tasting it for seasoning. Transfer the steaks to a platter and let stand for 2 to 3 minutes. Spoon the sauce over the steaks and top with slices of marrow and a sprinkling of parsley. Serve immediately.Serves 4Note: The recipe can be prepared several hours ahead to this point.