Entrecôte à la Bordelaise

Name: Entrecôte à la Bordelaise
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces ribeye steak (about 225g (8oz) each); to taste salt; to taste black pepper (freshly ground); 2 tablespoons olive oil; 1 1/2 cups dry red wine (such as Bordeaux); 3 shallots (finely chopped); 1 tablespoon butter; 1 teaspoon all-purpose flour; 1 cup beef stock; 1 teaspoon fresh thyme leaves

50 min 4 servings Medium

All Recipes

Entrecôte à la Bordelaise

Savour the rich flavours of Entrecôte à la Bordelaise with a red wine and shallot sauce that perfectly complements the juicy ribeye steak.

Prep

15 min

Cook

30 min

Total

50 min

Servings

Difficulty

Medium

Entrecôte à la Bordelaise is a classic French dish that showcases the elegance of simple yet bold flavours. Originating from the Bordeaux region, this recipe features a juicy ribeye steak, or entrecôte, accompanied by a luscious red wine and shallot sauce. This dish is perfect for special occasions or when you want to treat yourself to a restaurant-quality meal at home. The combination of tender beef with the rich, savoury sauce creates an unforgettable dining experience that highlights the best of French cuisine.

Ingredients

Servings

For the Steak

For the Bordelaise Sauce

Instructions

Prepare the Steak

Season the ribeye steaks generously with salt and freshly ground black pepper. Let them sit at room temperature for about 15 minutes.

Pro tip: Seasoning ahead allows the salt to penetrate the steak for better flavour.

Sear the Steak

Heat olive oil in a large pan over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from the pan and let rest.

Pro tip: Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.

Sauté the Shallots

In the same pan, add the chopped shallots and sauté for about 2 minutes until softened.

Pro tip: Reduce heat to medium to avoid burning the shallots.

Make the Roux

Add butter to the pan. Once melted, stir in the flour and cook for 1 minute to form a roux.

Pro tip: This will thicken the sauce and add a rich texture.

Deglaze the Pan

Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 5 minutes.

Pro tip: Deglazing adds depth and complexity to the sauce.

Finish the Sauce

Add the beef stock and thyme leaves to the pan. Simmer for another 10 minutes until the sauce thickens slightly.

Pro tip: Strain the sauce if you prefer a smoother texture.

Serve

Slice the rested steaks and serve with the Bordelaise sauce drizzled on top.

Pro tip: Garnish with extra thyme leaves for a fresh touch.

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Tips & Tricks

<ul><li>Use a good quality dry red wine for the sauce, such as a Bordeaux.</li><li>Let the steak rest for at least 5 minutes before slicing to retain juices.</li><li>For a deeper flavour, prepare the sauce a day ahead and store in the fridge.</li><li>Ensure your pan is hot before searing the steak to get a perfect crust.</li></ul>

Serving Suggestions

Serve the Entrecôte à la Bordelaise with a side of crispy French fries or a fresh green salad to balance the richness of the dish. A glass of Bordeaux wine is a classic pairing, enhancing the flavours of the sauce. To store, refrigerate leftover steak and sauce separately in airtight containers for up to 2 days. Reheat gently on the stovetop, taking care not to overcook the steak.