Entrecôte à la Bordelaise sauce: Captivating French Delight5

Entrecôte à la Bordelaise sauce

Entrecôte à la Bordelaise is a classic French dish that epitomizes the sophisticated yet rustic cuisine of the Bordeaux region. This elegant preparation features a perfectly cooked ribeye steak (entrecôte) topped with a rich, flavorful sauce made from red Bordeaux wine and bone marrow.

Dating back to the 19th century, this dish represents the marriage of two treasures from the Bordeaux region: exceptional beef from cattle raised in the surrounding countryside and the world-renowned red wines that made the region famous.

The key to authentic Bordelaise sauce lies in the reduction of a good quality Bordeaux wine with shallots, thyme, and bay leaf until it reaches a syrupy consistency, then enriched with beef stock and finished with bone marrow for unparalleled richness. The sauce should be velvety, with a perfect balance of acidity from the wine and richness from the bone marrow that complements the natural flavor of a high-quality ribeye steak.

Traditionally served with crisp pommes frites (French fries) or sautéed potatoes, this dish celebrates the French appreciation for simple ingredients transformed through technique into something extraordinary. The steak is traditionally cooked to medium-rare to preserve its juices and tenderness, while the sauce adds a complex layer of flavor that enhances rather than masks the quality of the beef.

Entrecôte à la Bordelaise represents French gastronomy at its finest—a celebration of regional ingredients, classical technique, and the understanding that quality ingredients need only minimal interference to shine. When prepared with care, this dish offers a dining experience that is both luxurious and comforting, sophisticated yet straightforward—the hallmark of great French cuisine.

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Timing

📌 Number of Servings: 4
⏳ Preparation Time: 30 minutes
🔥 Cooking Time: 25 minutes

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🥢 Ingredients :

For the Steaks:

✅ 4 ribeye steaks (entrecôte), about 12 oz (340g) each, at room temperature
✅ 2 tablespoons high-quality butter
✅ 2 tablespoons olive oil
✅ 4 sprigs fresh thyme
✅ 4 cloves garlic, crushed
✅ Salt and freshly ground black pepper to taste

For the Bordelaise Sauce:

✅ 2 tablespoons butter
✅ 4 shallots, finely minced (about 1/2 cup)
✅ 2 cloves garlic, minced
✅ 2 cups (475ml) good quality dry red Bordeaux wine (such as Merlot or Cabernet Sauvignon)
✅ 2 cups (475ml) beef stock, preferably homemade
✅ 2 sprigs fresh thyme
✅ 1 bay leaf
✅ 2 oz (60g) beef bone marrow (from about 2-3 marrow bones)
✅ 1 tablespoon cold butter (for finishing)
✅ Salt and freshly ground black pepper to taste
✅ 1 teaspoon fresh lemon juice

For Serving:

✅ 2 pounds (900g) potatoes, cut for fries or sautéing
✅ 2 tablespoons fresh parsley, chopped
✅ Optional: Flaky sea salt for finishing

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👨‍🍳 Instructions :

Prepare the Bordelaise Sauce:

1. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the minced shallots and garlic, cooking until soft and translucent but not browned, about 3-4 minutes.
2. Add the red wine, thyme sprigs, and bay leaf. Turn the burner up to medium-high and allow the mixture to reach a rolling boil. Reduce the wine by three-quarters until it becomes slightly syrupy, about 15-20 minutes.
3. Add the beef stock and continue to reduce by half, about 10-15 minutes more.
4. As the sauce simmers and thickens, turn your attention to the bone marrow: carefully ease the marrow out of the bones.Cut into small pieces and keep refrigerated until needed.
5. When the sauce has reduced properly, strain it through a fine-mesh sieve, pressing on the solids. Return the strained sauce to a clean saucepan over low heat.
6. Just before serving, add the bone marrow pieces to the warm sauce and let them melt slowly, about 2-3 minutes. Be careful not to boil the sauce again.
7. Finish the sauce by swirling in 1 tablespoon of cold butter and adding lemon juice. Season with salt and pepper to taste. Keep warm until serving.

Cook the Steaks:

1. Season the ribeye steaks generously with salt and freshly ground black pepper on both sides. Let them sit at room temperature for at least 30 minutes before cooking.
2. Heat a heavy-bottomed skillet (preferably cast-iron) over high heat until very hot. Add the olive oil and 2 tablespoons of butter.
3. When the butter is foaming but not burning, add the steaks, thyme sprigs, and crushed garlic to the pan.
4. For medium-rare, cook for about 3-4 minutes on each side, basting frequently with the hot butter.
5. Lower the heat to medium and let the meat cook slowly, flipping it now and then, until it reaches an internal temperature of 130–135°F (55–57°C) — the sweet spot for medium-rare.
6. Remove the steaks from the pan and let them rest on a warm plate, loosely covered with foil, for at least 5-10 minutes before serving.

Prepare the Potatoes:

1. For pommes frites: Deep fry the cut potatoes at 325°F (165°C) for 5 minutes, then remove and drain. Increase oil temperature to 375°F (190°C) and fry again until golden and crispy, about 3-4 minutes. Season with salt.
2. For sautéed potatoes: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet. Toss in the diced potatoes and let them cook, stirring every so often, until they’re beautifully golden and fork-tender — this should take around 15 to 20 minutes.Season with salt and pepper.

To Serve:

1. Place each rested steak on a warm plate.
2. Spoon the Bordelaise sauce generously over each steak or serve on the side.
3. Arrange the pommes frites or sautéed potatoes alongside.
4. Garnish with freshly chopped parsley and a sprinkle of flaky sea salt if desired.

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💡 TIPS :

1. Always bring steaks to room temperature before cooking for more even cooking.
2. Use a good quality Bordeaux wine that you would enjoy drinking—it makes a significant difference in the sauce.
3. If bone marrow is unavailable, the sauce will still be delicious without it, though less traditional.
4. A digital meat thermometer helps achieve the perfect doneness for your steaks.
5. Allow the steaks to rest after cooking to keep them juicy.
6. For the best texture in the sauce, strain it before adding the bone marrow.
7. The sauce can be prepared ahead up to the point of adding the bone marrow and finished just before serving.
8. Traditional accompaniments also include sautéed mushrooms or roasted bone marrow.

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📊Nutrition Information (per serving):

• Calories: 820
• Total Fat: 52g
• Saturated Fat: 23g
• Cholesterol: 145mg
• Sodium: 780mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 48g

Note: Nutrition values are approximate and will vary based on exact ingredients and portions.

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❓ FAQ :

1. What is entrecôte?
   Entrecôte is the French term for a beef steak cut from the rib area, equivalent to a ribeye steak in American butchery.
2. Can I use a different wine instead of Bordeaux?
   While traditional Bordelaise sauce uses Bordeaux wine, you can substitute another full-bodied dry red wine like Cabernet Sauvignon or Merlot.
3. Is bone marrow essential for authentic Bordelaise sauce?
   Yes, bone marrow is a defining ingredient in traditional Bordelaise sauce, giving it unique richness and depth, but the sauce is still delicious without it.
4. How do I know when my steak is medium-rare?
   Medium-rare steak has an internal temperature of 130-135°F (55-57°C) and will feel slightly springy when pressed.
5. Can I make the Bordelaise sauce ahead of time?
   Yes, you can prepare the sauce up to the point of adding the bone marrow and refrigerate for up to 2 days. Reheat gently and finish with the marrow just before serving.
6. What can I serve instead of pommes frites?
   Traditional alternatives include sautéed potatoes, mashed potatoes, or grilled vegetables.
7. Where can I buy beef bone marrow?
   Ask your butcher for marrow bones, which are usually available upon request. Some specialty grocery stores also carry them.
8. How do I extract the marrow from the bones?
   If the bones are cut lengthwise, simply scoop out the marrow with a small spoon. For whole bones, use a narrow implement like a butter knife or small spoon to push the marrow out.
9. What’s the difference between Bordelaise sauce and red wine sauce?
   Bordelaise sauce specifically contains bone marrow and uses Bordeaux wine, while a standard red wine sauce might use any red wine and lacks the added richness of marrow.
10. Can I freeze leftover Bordelaise sauce?
    Yes, you can freeze the Bordelaise sauce (without the added marrow) for up to 3 months. Thaw slowly in the refrigerator, reheat gently, and finish with fresh marrow.

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