Entrecote with Bordeaux sauce

4 servings

30 minutes

Entrecote a la Bordelaise

Energy value per serving

• Calories: 900.5
• Proteins: 62g
• Fats: 63.3g
• Carbohydrates: 4g

Ingredients

• Entrecotes: 4 pc
• Red dry wine: 400 ml
• Beef broth: 1 glass
• White onion: 1 pc
• Butter: 3 tbsp
• Parsley leaves: 25 g
• Bone marrow: 50 g
• Salt: to taste
• Melted butter: 2 tbsp
• Olive oil: 2 tbsp
• Savory: 1 stem
• Ground white pepper: to taste
• Ground black pepper: to taste

Cooking steps

1. Coat the meat with olive oil and set aside. Finely chop the onion, sauté in half of the clarified butter over medium heat until soft, then add the wine and reduce by half.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • White onion: 1 piece
   • Melted butter: 2 tablespoons
   • Red dry wine: 400 ml

2. Strain the sauce through a sieve, pour in the broth, add the bone marrow, reduce by half, strain again, heat while adding pieces of butter one by one as the previous melts.

   Required ingredients:

   • Beef broth: 1 glass
   • Bone marrow: 50 g
   • Butter: 3 tablespoons

3. Salt and pepper (white pepper), add finely chopped herbs, remove from heat. Salt and pepper the meat (black pepper), fry on both sides in melted butter over medium-high heat for 3-4 minutes, transfer to the sauce, heat for a couple of minutes. Serve with potatoes.

   Required ingredients:

   • Salt:  to taste
   • Ground white pepper:  to taste
   • Parsley leaves: 25 g
   • Ground black pepper:  to taste
   • Melted butter: 2 tablespoons
   • Entrecotes: 4 pieces