How To Make Entrecote Bordelaise

Step 2: Prepare the beef marrow

Cut the beef marrow into slices and poach it for 2 minutes in lightly salted water. When cooked, remove the marrow slices, drain them and keep them on one side.

Step 3: Sauté the steaks

Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add the oil and then a knob of butter. Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first, then let the meat cook through to your taste. Do both steaks in this way and then set them aside.

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Prod the steak before you cook so you can see what texture the raw steak has. When cooking: the firmer the steak; the more cooked it is.

Step 4: Cook the shallots

In the same pan, (drain excess oil if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.

Step 5: Deglaze the pan

When the shallots are done add the red wine to the pan and give it a good stir.

Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.

Step 6: Glaze the sauce

Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish.

Step 7: Beef marrow

Add the slices of poached beef marrow as a finishing touch to the sauce.

Remember: only stir it lightly as you don't want to break up the beef marrow.

Step 8: Plate the dish

Place the steaks on a plate and add some chopped parsley to the sauce, then pour little of the sauce over each steak.

Step 9: Serve

You might like to serve it with sauté potatoes and some haricot beans.