Best 10 Classic Entrecote Bordelaise Steak In Red Wine With Shallots Recipes

ENTRECOTE WITH RED WINE SAUCE

Steps:

• Generously season the steaks with salt on both sides. Season both sides with a pinch of pepper as well.
• Heat a cast-iron pan over high heat until it's smoking. Add 1 1/2 tbsp of butter to the pan. Reduce the heat to medium-high. Once the butter has melted, add the steaks into the pan. Brown the steaks for 3 minutes on each side, or until cooked until desired. (3 minutes = a medium steak)
• Remove the steaks from the pan. Add the chopped shallots to the pan and sauté for about a minute. Add the wine, and use a wooden spoon to scrape up the steak bits and juices from the bottom of the pan.
• Reduce the heat to just medium, and add the beef stock. Cook until the liquid has reduced to half. Stir in the remaining butter until it's melted.
• To serve, slice the steaks at an angle, then pour the sauce over the steak slices. Garnish with fresh parsley and serve with your choice of side (french fries, mashed potatoes, veggies, etc.).

ENTRECOTE à LA BORDELAISE - RED WINE SAUCE STEAK

Steps:

• Bloom gelatin in water.
• Heat 1 tsp butter in the saucepan, add shallots and stir for 3-5 minutes.
• Pour wine in the saucepan and bring to the boil. Simmer until reduced in half.
• Add stock, bring to boil and simmer until reduced in half.
• Remove the saucepan from heat, stir in leftover butter and thyme, salt and pepper.
• Add gelatin and butter. Stir in until dissolved.
• Brush the grill pan or regular pan with oil and heat it on high.
• Grill each steak 3 minutes per side to medium cooked.
• Let the steaks rest for 5 minutes.
• Add leftover fat from cooking the steaks and 2 tsp butter to the pan. Put it on medium heat.
• Add potato slices to the pan (don't overcrowd it). Fry on medium heat until edges brown, flip and cook 2 minutes more.**
• Add more butter and cook another batch, if needed.
• Serve potatoes with steak. Add red wine sauce with shallots on top of the meat. Sprinkle some parsley on top. Enjoy!

CLASSIC FRENCH BORDELAISE SAUCE

Steps:

• Gather the ingredients.
• In a small saucepan, place the red wine, shallots, thyme, and bay leaf and set over medium heat.
• Bring the mixture to a rolling boil and continue to cook to reduce the contents to half of the original volume.
• Add the beef stock to the pan and bring the mixture up to a boil again.
• Using a tablespoon, skim and discard any foam that appears on top of the sauce.
• Continue cooking the Bordelaise by another 50% or until it has thickened enough to coat the back of a spoon-otherwise known as having a nappe consistency. In total, the Bordelaise should have reduced by 75% of its original volume by now.
• Pour the sauce through a fine-mesh sieve.
• Season the sauce with salt and pepper, to taste. Use on grilled steak or slow-roasted beef and enjoy.

HOW TO MAKE BORDELAISE SAUCE

Steps:

• Place butter and shallots into a saucepan with pinch of salt; cook and stir shallots over medium-low heat until caramelized and browned, about 20 minutes. Stir occasionally. Add red wine and bring to a simmer.
• Reduce heat to low; cook until wine is nearly evaporated and pan juices are thick and slightly syrupy. Watch carefully, mixture burns easily. Add veal stock, return to a simmer, and cook until reduced by half and sauce is slightly thickened, about 10 minutes.
• Pour sauce through a fine mesh strainer set over a container. Tap the strainer with a spoon while straining and squeeze out the last remaining drops of sauce from the residue. Season sauce to taste with salt and black pepper.

STEAKS WITH SAUCE BORDELAISE

Steps:

• Bring broth to simmer in heavy small saucepan over medium-high heat. Add marrow; reduce heat to low and poach gently until marrow looks translucent and gray, about 2 minutes. Using slotted spoon, transfer marrow to small plate. Refrigerate marrow poaching liquid. Refrigerate marrow until cold and firm, about 45 minutes. Dice marrow finely; cover and chill. (Can be made 1 day ahead. Keep marrow and poaching liquid chilled.)
• Melt 1 tablespoon butter in heavy medium skillet over medium-high heat. Add shallot and sauté until translucent, about 3 minutes. Add wine and boil until reduced to scant 1/2 cup, about 5 minutes. Transfer reduction to small bowl.
• Melt 2 tablespoons butter in heavy large skillet over high heat. Sprinkle steaks lightly with salt and pepper. Add to skillet and sear until cooked to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Add wine reduction to skillet and bring to boil, scraping up browned bits. Reduce heat to medium. Whisk in remaining 3 tablespoons butter, 1 tablespoon at a time. Add 1/4 cup reserved marrow poaching liquid and diced marrow. Cook until marrow melts and sauce is smooth, whisking constantly, about 2 minutes. Thin sauce with more poaching liquid by tablespoonfuls, if desired. Season sauce with salt and pepper. Spoon sauce over steaks. Sprinkle with parsley.

FILLET STEAK COOKED IN RED WINE

Steps:

• Place all ingredients in a pan and simmer.
• Cook 6 mins for rare or 8 mins for medium.

ENTRECôTE BORDELAISE (BORDEAUX STYLE STEAK)

Steps:

• Heat butter in a large sauté pan. Add shallots and salt. Sauté over medium heat until the shallots are soft, 3 min.
• Add the wine. Simmer over medium-high heat for 5 min.
• Add the thyme and beef broth. Simmer over medium high heat until the sauce has reduced by half 10-15 min.
• Stir in the marrow and season the sauce with salt and pepper to taste.
• Remove the sauce from the heat.
• Heat a cast iron skillet or grill over high heat. Cook the steak for 3-5 minutes (depending on the steak's thickness) until your desired doneness is reached. (3-5 minutes per side will give you a good medium steak.)
• Remove the steak from the pan and let rest for 5 minutes before topping with the sauce and serving.

CLASSIC CHICKEN-FRIED STEAK

Steps:

• Whisk together flour, onion powder, garlic powder and cayenne. Transfer to a shallow dish or pie plate.
• In a separate shallow dish, whisk together eggs and milk (or buttermilk).
• Season steaks with salt and pepper. Dredge each steak in flour, shaking off excess, dip in egg, then back into the flour. Set coated steaks aside.
• Pour about 1 inch of oil into a high-sided pan and heat to medium high. Place a small cube of bread in the oil; when it starts to brown, the oil is ready. Carefully place steaks in oil, working in batches to avoid overcrowding. When the first side is browned (about 3-4 minutes), carefully turn over using a fork or tongs. Fry another 4-5 minutes on the second side, or until nicely browned. Transfer steaks to a paper towel-lined plate and keep warm in a low oven.
• Repeat with remaining steaks, adding oil if necessary (be sure to allow oil to re-heat between batches).

RIB STEAK, BORDEAUX-STYLE: ENTRECOTE BORDELAISE

Steps:

• Preheat the grill or broiler.
• Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
• Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
• While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
• Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
• Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
• Serve immediately.

STEAK BORDELAISE WITH CAVOLO NERO

Steps:

• Heat 25g/1oz of the butter in a large frying pan over a medium heat. Add the chopped shallots and garlic and fry for 2-3 minutes, or until softened but not coloured.
• Add the mushrooms and red wine and bring to the boil. Boil for 3-4 minutes, or until the volume of liquid has reduced by half.
• Add the stock, return the mixture to a simmer and simmer for 8-10 minutes, or until the volume of liquid has reduced by half again and slightly thickened.
• Meanwhile, heat half of the vegetable oil and another 25g/1oz of the butter in a large frying pan over a high heat. Add the potatoes, lightly crushed garlic and thyme. Fry, stirring occasionally, until the potatoes are just coloured on each side, then add the cavolo nero and stir to combine. Pour in 100ml/3½fl oz water, then bring the mixture to a simmer, cover the pan, and simmer gently for 8-10 minutes, or until the potatoes are tender. Remove from the heat and season, to taste, with salt and freshly ground black pepper.
• Meanwhile, rub the steaks all over with the remaining vegetable oil and season well. Heat a griddle pan over a high heat. When the pan is hot, add the steaks and fry for 3-4 minutes on each side, or until cooked to your liking. Transfer to a warm plate and set aside to rest for 5-10 minutes.
• Season the sauce, to taste, then stir through the parsley and the remaining butter.
• To serve, pile the potatoes onto serving plates and place one steak alongside each portion. Spoon over the sauce bordelaise.