Classic Entrecôte à la Bordelaise (Rib steaks in red wine and shallot sauce)
Ингредиенты
- 2 to 3 beef marrow bones
- 2 French shallots, chopped
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) brown sugar
- 1 cup (250 ml) Bordeaux red wine
- 1 sprig fresh thyme
- 1 cup (250 ml) homemade or store-bought demi-glace
- 1 tablespoon (15 ml) cognac or brandy
- Salt and pepper
- 2 Rib steaks (Rib eye or sirloin) approximately 1 1/2-inch (4-cm) thick
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) butter
- 2 tablespoons (30 ml) chopped parsley
Инструкция
- Remove the bone marrow. To do this, press the marrow with your thumb so as to push it out of the bone. If the marrow resist, heat the bones in a 180 °C (350 °F) preheated oven for 8 to 10 minutes and try again. If necessary, remove it with a small knife. Cut the marrow into 1-cm (1/2-inch) thick slices. Set aside.
- In a small saucepan, soften the shallots in the butter. Add the sugar and cook for 1 minute. Deglaze with the wine and add the thyme. Bring to a boil and reduce by half, about 10 minutes. Add the demi-glace. Bring to a boil and simmer for about 10 minutes or until the sauce is syrupy. Add the brandy. Remove the thyme sprig. Season with salt and pepper. Set aside.
