Entrecote with Bordeaux sauce

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.

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.

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.