Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Classic Entrecote Bordelaise - Steak in Red Wine With Shallots Recipe
    Lost? Site Map

    Classic Entrecote Bordelaise - Steak in Red Wine With Shallots

    Classic Entrecote Bordelaise - Steak in Red Wine With Shallots. Photo by Flipsta00

    1/5 Photos of Classic Entrecote Bordelaise - Steak in Red Wine With Shallots

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    French Tart's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Sauté the steaks.
    2. 2
      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.
    3. 3
      Cook the shallots.
    4. 4
      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.
    5. 5
      Deglaze the pan.
    6. 6
      When the shallots are done add the red wine to the pan and give it a good stir.
    7. 7
      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.
    8. 8
      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,.
    9. 9
      Plate the dish.
    10. 10
      Cut the meat across the grain into thick slices and arrange them on a plate.
    11. 11
      Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
    12. 12
      Serve the rest of the sauce in a gravy boat.
    13. 13
      You might like to serve it with sauté potatoes, frites and some haricot verts.

    Ratings & Reviews:

    • on February 21, 2013

      55

      This was amazing! It was not at all difficult, but the results were just fabulous. I served it with Pommes Puree (from recipe 495914) and a salad of hearts of romaine leaves and a ton of avocado with homemade vinaigrette. It was a marvelous dinner! My 8 year old, who has become rather suspicious of new foods, loved it. Even my toddler, who is not a meat eater as a rule, ate up most of her good-sized portion! Thank you so much for sharing this, French Tart! Maybe next time I can hold off the troops long enough to get a photo or two!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 29, 2010

      55

      This was Fantastic! I will be making it often. It's the first entree I've made that actually taste like it came from a restaurant. It was fairly easy to make and has a small list of ingredients too!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2009

      I have used this reciepe twice...it is a favorite with all of our guests. Phenomenal is all I can say. 5-stars.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (18)

    Advertisement

    Nutritional Facts for Classic Entrecote Bordelaise - Steak in Red Wine With Shallots

    Serving Size: 1 (424 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 947.7
     
    Calories from Fat 520
    54%
    Total Fat 57.8 g
    89%
    Saturated Fat 32.2 g
    161%
    Cholesterol 343.8 mg
    114%
    Sodium 544.3 mg
    22%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.3 g
    1%
    Protein 89.3 g
    178%

    The following items or measurements are not included:

    demi-glace

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites