CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS
Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.
Provided by French Tart
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
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.
STEAKS WITH SAUCE BORDELAISE
Categories Beef Sauté Low Carb Dinner Steak Red Wine Fall Shallot Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
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.
SEARED RIB STEAK
A bone-in rib steak, 1 ¼ to 1 ½ inches thick, will feed two. Scaling up is easy; just buy a thicker steak. A two-inch slab serves three to four, and it requires only a few extra minutes in the oven. Then add steaks as needed, bearing in mind that each one should cook in its own skillet.
Provided by Melissa Clark
Categories dinner, quick, steaks and chops, main course
Time 30m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Heat a heavy ovenproof skillet (preferably cast iron) over high heat for 15 minutes. Meanwhile, heat your broiler.
- Pat steak dry with paper towels, then vigorously rub cut side of garlic all over steak, particularly the bone. Season generously all over with salt and pepper.
- Place steak in hot pan and carefully, using a potholder, transfer pan to broiler. Cook meat until done to taste, about 5 to 7 minutes for rare. Transfer steak to a cutting board, and let it rest for 5 to 10 minutes before slicing and serving.
Nutrition Facts : @context http, Calories 597, UnsaturatedFat 25 grams, Carbohydrate 1 gram, Fat 48 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 21 grams, Sodium 535 milligrams, Sugar 0 grams, TransFat 3 grams
RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat the grill or broiler.
- Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
- Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
- While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
- Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
- Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
- Serve immediately.
GRILLED RIB EYE STEAKS
Make and share this Grilled Rib Eye Steaks recipe from Food.com.
Provided by Bobbie
Categories Steak
Time 19m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Let steaks stand at room temperature 15 to 20 minutes. Rub steaks evenly with steak seasoning (I use McCormick Grill Mates Montreal Steak Seasoning).
- Grill, covered with grill lid, over medium heat (300 to 350) for 2 1/2 minutes. Using tongs, turn each steak at a 60-degree angle, and grill 2 1/2 minutes more. Flip steaks, and grill 2 1/2 minutes. Turn steaks at a 60-degree angle, and grill 2 1/2 more minutes (medium-rare) or to desired degree of doneness.
- Remove steaks from grill, and brush evenly with butter. Let stand 5 minutes.
- (If you want rare steaks, adjust the time to 2 minutes in the above directions; for medium doneness, grill 4 minutes each turn; and for medium-well, allow about 5 minutes each turn).
Nutrition Facts : Calories 50.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 40.9, Protein 0.1
BOURBON STREET RIB-EYE STEAK
After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.
Provided by Judy Diercks OReilly
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.
Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g
RIB STEAK WITH MARROW AND RED-WINE SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut the marrow crosswise into slices half an inch thick. Put the pieces in a bowl and add cold water to cover. Set aside for 10 minutes or longer.
- Sprinkle the meat on both sides with salt and pepper.
- Heat the oil in a heavy skillet large enough to hold both steaks. Add the steaks and cook about 10 minutes or until thoroughly browned and seared on one side. Turn and continue cooking until thoroughly browned and seared, about 5 minutes. Cook about 5 minutes longer, turning the meat occasionally.
- Transfer the steaks to a warm platter and pour off all fat from the skillet.
- Add 1 tablespoon of butter to the skillet and when it melts, add the shallots, wine, vinegar and sugar.
- Cook over relatively high heat until the liquid is almost completely reduced, about 12 minutes.
- Add the broth and any juices that may have accumulated around the steaks. Cook about 3 minutes and swirl in the remaining 4 tablespoons of butter.
- Meanwhile, drain the pieces of marrow and put them in a saucepan.
- Add cold water to cover and salt to taste. Bring to a simmer but do not boil. Cook as briefly as possible, only until the marrow is barely heated. If the marrow cooks longer it will turn into liquid fat. Using a slotted spoon, transfer the marrow pieces to the sauce. Slice the steaks and serve with the marrow sauce on the side.
Nutrition Facts : @context http, Calories 655, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 51 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 24 grams, Sodium 807 milligrams, Sugar 1 gram, TransFat 3 grams
RIB STEAKS WITH RED WINE SAUCE AND MARROW / ENTRECOTE A' LA BORDELAISE
Number Of Ingredients 13
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.
Nutrition Facts : Nutritional Facts Serves
More about "rib steaks with red wine sauce and marrow entrecote a la bordelaise recipes"
STEAK WITH BORDEAUX WINE SAUCE | RECIPE: ENTRECOTE à …
From gct.com
ENTRECOTE STEAK WITH RED WINE SAUCE - MON PETIT FOUR®
From monpetitfour.com
CLASSIC ENTRECôTE à LA BORDELAISE (RIB STEAKS IN RED WINE …
From recipes-list.com
ENTRECOTE à LA BORDELAISE – RED WINE SAUCE STEAK
From cookingjourneyblog.com
Ratings 6Total Time 50 minsCategory DinnerCalories 922 per serving
GRILLED RIB-EYE STEAK WITH RED WINE SHALLOTS RECIPE - BBC FOOD
From bbc.co.uk
RIB-EYE STEAK WITH BORDELAISE SAUCE (ENTRECôTE à LA BORDELAISE) …
From eatyourbooks.com
CLASSIC FRENCH BORDELAISE RED-WINE SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ENTRECOTE BORDELAISE (BORDEAUX STYLE STEAK) - CURIOUS CUISINIERE
From curiouscuisiniere.com
RIB STEAKS WITH RED WINE SAUCE AND MARROW / ENTRECOTE A' LA …
From dvo.com
RIB STEAKS WITH RED WINE SAUCE AND MARROW - APP.CKBK.COM
From app.ckbk.com
BORDELAISE SAUCE RECIPE (QUICK VERSION) | KITCHN
From thekitchn.com
GRILLED RIB-EYE STEAKS RECIPE - TRAEGER GRILLS®
From traeger.com
ENTRECôTE BORDELAISE RECIPE | WINE ENTHUSIAST
From winemag.com
RIB STEAK - WIKIPEDIA
From en.wikipedia.org
You'll also love