Entrecôte Bordelaise: French Steak with Red Wine Shallot Sauce
Indulge in the elegance of French cuisine with the Entrecôte Bordelaise, a timeless culinary delight that transforms a steak dinner into an exquisite experience. This dish features tender entrecôte steaks paired with a rich and flavorful red wine and shallot sauce. The secret lies in the perfect balance of textures and aromas, creating a symphony of flavors that dance on your palate. Serve this gourmet delight with crispy sautéed potatoes or traditional French frites and tender haricots verts for a dinner that transports you to a charming bistro in the heart of Bordeaux.
2
Servings
600
Calories
8
Ingredients
Ingredients
entrecôte steaks
2 (300 g each)
butter
100 (unsalted, divided)
shallots
2 (finely chopped)
red wine
100 (ml)
demi-glace or beef stock
200 (ml)
parsley
2 (tablespoons chopped)
salt
to taste (none)
black pepper
to taste (freshly ground)
Instructions
1
Prepare the steaks: Season the entrecôte steaks with salt and freshly ground black pepper evenly on both sides. This will enhance the steaks' natural flavors.
2
Sear the steaks: Heat a heavy-bottomed skillet or frying pan over high heat until it reaches a smoking point. Add 50 g of the butter and let it melt and bubble slightly. Carefully place the steaks in the hot pan and allow them to sear, turning only once, for about 2-3 minutes on each side to seal in the juices, or to your preferred level of doneness. Transfer the seared steaks to a warm plate and cover them loosely with foil to rest.
3
Sauté the shallots: In the same pan, reduce the heat to medium. If there's excess fat, drain some out, leaving enough to cook the shallots. Introduce the finely chopped shallots into the pan, stirring occasionally, until they become soft and start to caramelize, achieving a lovely golden color.
4
Deglaze the pan: Pour the red wine into the pan with the caramelized shallots. Stir well, scraping the bottom of the pan to incorporate all the flavorful browned bits left from the steak.
5
Prepare the sauce: Once the wine has reduced slightly, add the demi-glace or beef stock to the pan. Stir until the liquid is well blended. Let the sauce simmer gently for about 5 minutes or until it thickens and reduces to your liking.
6
Finish the sauce: Gradually incorporate the remaining butter, cut into small cubes, into the sauce. Add each piece one at a time, allowing it to melt before adding the next. This technique will emulsify the butter into the sauce, enhancing its richness and creating a glossy finish.
7
Assemble the dish: Slice the rested steaks against the grain into thick, even slices. Arrange them neatly on warm serving plates.
8
Garnish and serve: Stir the chopped parsley into the sauce just before serving for a fresh burst of flavor and color. Spoon a portion of the sauce over the sliced steaks, with additional sauce served in a gravy boat alongside for your guests to enjoy at their discretion.
9
Complement your meal: Enhance this French classic by serving it with crispy sautéed potatoes, classic French frites, and tender haricots verts for a true taste of Bordeaux.
Nutrition Information
40g
Fat
10g
Carbs
35g
Protein
1g
Fiber
2g
Sugar
400mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Entrecôte Bordelaise?
Entrecôte Bordelaise is a classic French dish featuring tender entrecôte steaks served with a rich sauce made from red wine and shallots.
What type of steak is used in this recipe?
This recipe specifically uses entrecôte steaks, which are high-quality rib eye cuts.
How many servings does this recipe make?
This recipe is designed to serve 2 people.
What are the main ingredients for the Bordelaise sauce?
The sauce is composed of finely chopped shallots, red wine, demi-glace or beef stock, unsalted butter, and fresh parsley.
How should I season the steaks?
Season the steaks evenly on both sides with salt and freshly ground black pepper before cooking.
What is the first step in cooking the steaks?
The first step is to sear the seasoned steaks in a heavy-bottomed skillet over high heat with 50g of butter.
How long should I sear the steaks on each side?
Sear the steaks for about 2-3 minutes per side, or until they reach your preferred level of doneness.
Should the steaks rest after cooking?
Yes, transfer the seared steaks to a warm plate and cover them loosely with foil to rest while you prepare the sauce.
How do I prepare the shallots for the sauce?
Finely chop the shallots and sauté them in the steak pan over medium heat until they are soft and caramelized.
What does it mean to deglaze the pan?
Deglazing involves pouring red wine into the pan and scraping the bottom to incorporate the flavorful browned bits left from the steak.
How much red wine is needed for the sauce?
You will need 100ml of red wine to deglaze the pan and flavor the sauce.
What can I use if I don't have demi-glace?
You can use 200ml of beef stock as an alternative to demi-glace for the sauce base.
How long should the sauce simmer?
The sauce should simmer gently for about 5 minutes or until it thickens and reduces to your liking.
What is the secret to a glossy Bordelaise sauce?
The secret is gradually whisking in small cubes of cold butter at the end to emulsify the sauce and create a rich finish.
How should the steak be sliced for serving?
The rested steaks should be sliced against the grain into thick, even slices.
When should I add the parsley?
Stir the chopped parsley into the sauce just before serving to maintain its fresh color and flavor.
What traditional side dishes go well with this steak?
It is traditionally served with crispy sautéed potatoes, French frites, and tender haricots verts.
How many calories are in one serving?
Each serving contains approximately 600 calories.
What is the fat content of this dish?
A single serving contains about 40g of fat.
How much protein is in each serving?
This dish provides 35g of protein per serving.
Is there a lot of sodium in this recipe?
There is approximately 400mg of sodium per serving, though this may vary depending on how much salt you add to taste.
What is the carbohydrate count?
The dish contains 10g of carbohydrates per serving.
How many shallots are required?
The recipe calls for 2 finely chopped shallots.
What is the total amount of butter used?
The recipe uses 100g of unsalted butter in total, divided between searing and the sauce.
Can I use salted butter instead of unsalted?
The recipe specifies unsalted butter to better control the final seasoning, but salted can be used if you reduce the added salt.
What heat level is used for searing?
The skillet should be heated over high heat until it reaches the smoking point for a proper sear.
How should the sauce be served?
Spoon some sauce over the sliced steaks and serve the remainder in a gravy boat on the side.
What is the weight of each steak?
Each entrecôte steak should weigh approximately 300g.
Does this recipe include fiber?
Yes, there is approximately 1g of fiber per serving.
What region is this dish associated with?
This dish is a classic from the Bordeaux region of France, known for its red wine-based sauces.