Classic Entrecote Bordelaise - Steak in Red Wine With Shallots

Submitted by French Tart

"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."

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 2

ingredients

• 2 (300 g) entrecote steaks
• 100 g butter
• 2 shallots, finely chopped
• 100 ml red wine
• 200 ml demi-glace or 200 ml beef stock
• 2 tablespoons chopped parsley
• salt
• black pepper

directions

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

Reviews

[Jonathan Melendez]

Best tasting steak I've ever made. The sauce really took it over the edge. Cooked it just as directed and the steak had a nice sear/crust to it. Served it with fries and of course, a large glass of red wine!

 

[MamaRobin]

Simple recipe, complex & flavorful result! Hubby said, “Don’t lose that recipe!” So we will definitely make it again. Thanks so much!

 

[Nastya A.]

Awesome. Had no red wine so skipped this part but the meat turned out amazing and the sauce did too. Registered here to review this recipe! Well and maybe because I was drinking while cooking, too.

 

[clsicgrl81]

I never rate recipes, but....This was the best!!! Try it you will love it! I didn't have the parsley, and it was still amazing!!! Can't wait to make it again! Thanks for the awesome recipe!

 

[Halcyon Eve]

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!