Entree: France – Bordeaux / Aquitaine – Entrecôte à la Bordelaise (Ribeye steak served with a rich Bordeaux-style sauce made from red wine, shallots, and bone marrow)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 45 min

Additional 40 min

Total 1 hr 30 min

Ingredients

- 2 entrecôte steaks, approx. 10 oz (280 g) each
- 2 tsp (10 ml) olive oil (for resting sear)
- Kosher salt
- Freshly ground black pepper
- 2 tbsp (28 g) unsalted butter, divided (1 tbsp for steaks, 1 tbsp for sauce)
- 2 tbsp (30 ml) olive oil
- 2 shallots, finely chopped, about 2 oz (60 g)
- 1 cup (240 ml) dry red wine (preferably Bordeaux)
- 1 cup (240 ml) low-sodium beef stock
- 2 beef marrow bones, split, approx. 4 oz (115 g) marrow total
- 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped
- 1 tsp (5 ml) red wine vinegar (optional, to brighten)

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to room temperature; pat dry and season both sides generously with kosher salt and freshly ground black pepper.
2. Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter; when foaming, add steaks and sear 3–4 minutes per side for medium-rare (adjust time for thickness and desired doneness). Transfer steaks to a warm plate to rest 6–8 minutes.
3. Meanwhile, wipe the pan lightly and return to medium heat; add 2 tbsp (30 ml) olive oil. Add the chopped shallots and sauté until soft and translucent, about 2–3 minutes, without browning.
4. Pour in the red wine to deglaze the pan, scraping up browned bits. Bring to a simmer and reduce by about half, 6–8 minutes.
5. Add beef stock and continue to simmer until the sauce thickens slightly and coats the back of a spoon, about 8–10 minutes.
6. Stir in the marrow from the split bones (chopped if large) and 1 tbsp (14 g) unsalted butter; whisk until the marrow and butter melt into the sauce and it becomes glossy. Adjust seasoning with salt, pepper, and 1 tsp (5 ml) red wine vinegar if using.
7. Stir in the chopped parsley just before serving.
8. Serve each rested entrecôte drizzled with Bordelaise sauce and any additional sauce on the side.