Entrecôte with Bordelaise Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 onion (s), red
- 1 teaspoon, leveled sugar
- 6 shallot (s)
- Flour, for dusting
- 3 sprigs thyme
- 1 bay leaf
- 300 ml wine, red (Bordeaux wine)
- 400 ml veal stock
- 30 g butter, cold
- 1 squirt lemon juice
- 4 entrecôte, (approx. 250 g each)
- 2 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into rings. Dab the meat with paper towels. Heat the oil in a pan and sear the meat on each side for about 2 minutes. Reduce the heat a little and fry the entrecôtes for another 3 - 5 minutes per side (mine in this case are medium fried). Take the meat out of the pan, season with salt and pepper, keep warm. Roast the onions with the sugar in the remaining frying fat and add to the meat.
- Peel and chop shallots. Fry shallots in 1 tablespoon of oil, dust with a little flour and stir. Deglaze with red wine and stock, add bay leaf and thyme sprigs and reduce to about half (without lid) (REDUCTION). Pass the sauce through a fine sieve and fold in the cold butter. Season to taste with lemon juice, possibly with salt and pepper.
- The sauce should have a very creamy consistency, under no circumstances should it be watery.
- It is an advantage if you prepare the sauce first and then fry the meat.
- Annotation:
- This sauce recipe is easier to prepare!
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