Entrecôte Bordelaise

Entrecôte is a cut of beef, a French steak, located between the rib and the sirloin.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 600 g Meat, beef, shoulder

  • 100 g Butter, unsalted

  • 2 piece Shallot

  • 100 ml Alcohol, Wine, Red

  • 200 ml Soup base, beef, cube

  • 0.5 bouquet Parsley, fresh

  • 2 spoons Oil, plant, sunflower

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

Steps

  1. Thoroughly wash the steak and dry it with a paper towel. Peel the shallots, wash them, and cut them into larger cubes. Wash the parsley, shake it off, and finely chop it. Season the steak with salt and pepper on both sides.

  2. Heat the pan well and pour in the oil. Spread the oil evenly across the pan and add 20 g of butter. Melt the butter and then place the steak in the pan. Cook it for 4 minutes on each side. Remove the cooked steak to a warmed plate and cook the second steak in the pan.

  3. Pour out any excess fat from the pan, leaving only about a tablespoon of fat. Add the chopped shallots to the pan and sauté them for 2 to 3 minutes until they soften and turn golden brown. Pour in the red wine and stir well with a spatula. Add the beef stock and increase the temperature. Let the sauce boil for at least 5 minutes, then reduce the temperature and stir well again.

  4. Cut the remaining butter into smaller cubes and add it to the sauce. Cook at low heat until the butter melts and blends with the sauce. Remove the pan from the heat and stir in the parsley.

  5. Place the steak on a plate and pour the sauce over it. Serve with a side of your choice.

Nutrition Information (Per 100g)

  • Calories: 314.75 kcal
  • Fat: 28.12 g
    • Saturated Fat: 12.51 g
  • Carbohydrates: 1.49 g
    • Sugars: 0 g
  • Protein: 12.02 g
  • Fiber: 0 g