Classic Entrecote Bordelaise Steak In Red Wine With Shallots Recipes

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ENTRECOTE WITH RED WINE SAUCE



Entrecote with Red Wine Sauce image

Juicy rib-eye steak with a flavorful red wine sauce.

Provided by Beeta @ Mon Petit Four

Categories     Main Course

Time 16m

Number Of Ingredients 7

2 small rib-eye steaks
salt and pepper
3 tbsp unsalted butter
1 shallot, finely chopped
3 tbsp red wine
1/3 cup + 1 tbsp beef stock
fresh parsley, to garnish, chopped

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.).

Nutrition Facts : Calories 427 calories, ServingSize 2 Servings

ENTRECOTE à LA BORDELAISE - RED WINE SAUCE STEAK



Entrecote à la Bordelaise - Red Wine Sauce Steak image

Easy dinner for two. Simple steak and potatoes in rich red wine sauce Bordeaux style.

Provided by Cooking Journey

Categories     dinner

Time 50m

Number Of Ingredients 14

2 entrecote steaks*
2 potatoes (washed, peeled and sliced)
1/2 tsp vegetable oil
2-3 tsp butter
1 tbsp fresh parsley, chopped ((optional))
1 cup dry red wine (Cabernet Sauvignon)
2 cups beef stock
2 shallots (chopped)
1/4 tsp gelatin
1 tbsp water
1 tsp thyme (dried)
5 tsp butter
½ tsp salt (to taste)
½ tsp pepper (to taste)

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!

Nutrition Facts : Calories 922 kcal, Carbohydrate 48 g, Protein 56 g, Fat 48 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 175 mg, Sodium 736 mg, Fiber 6 g, Sugar 5 g, UnsaturatedFat 22 g, ServingSize 1 serving

CLASSIC FRENCH BORDELAISE SAUCE



Classic French Bordelaise Sauce image

Learn how to make a classic French bordelaise sauce from Bordeaux by reducing red wine. The sauce is superb with meat or poured over roasted potatoes.

Provided by Rebecca Franklin

Categories     Sauce

Time 20m

Number Of Ingredients 8

3/4 cup dry red wine
2 shallots (finely chopped)
1/4 teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt (to taste)
Ground black pepper (to taste)
Optional: 1 teaspoon butter (cold; for make-ahead)

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.

Nutrition Facts : Calories 77 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 322 mg, Sugar 3 g, Fat 0 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

HOW TO MAKE BORDELAISE SAUCE



How to Make Bordelaise Sauce image

This is a simple version of the classic French red wine and shallot reduction sauce. It's fantastic on a steak, roast beef, or whatever!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 45m

Yield 6

Number Of Ingredients 6

1 teaspoon butter
4 large shallots, peeled and sliced
1 pinch salt
1 cup red wine
2 cups veal stock
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 82.3 calories, Carbohydrate 8.9 g, Cholesterol 1.8 mg, Fat 1.1 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 40.4 mg, Sugar 2.5 g

STEAKS WITH SAUCE BORDELAISE



Steaks with Sauce Bordelaise image

Categories     Beef     Sauté     Low Carb     Dinner     Steak     Red Wine     Fall     Shallot     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

1 cup low-salt beef broth
2 ounces beef bone marrow (from four 2-inch-thick beef crosscut shank bones)
6 tablespoons (3/4 stick) chilled unsalted butter
1 large shallot, finely chopped
1 cup dry red wine
4 1/2-inch-thick New York strip steaks (each about 8 ounces)
Chopped fresh parsley

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



Fillet Steak Cooked in Red Wine image

Made for a dinner party for friends. Simple but lovely. We served with creamed spinach, carrots and new potatoes.

Provided by Karen Pea

Categories     Steak

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

370 ml deep red wine (half a bottle)
6 garlic cloves
1 pint chicken stock
1 bunch dried thyme
4 (8 ounce) steak fillets

Steps:

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

Nutrition Facts : Calories 902.2, Fat 63.9, SaturatedFat 24.5, Cholesterol 175.9, Sodium 314.3, Carbohydrate 8.1, Fiber 0.1, Sugar 2.5, Protein 52.9

ENTRECôTE BORDELAISE (BORDEAUX STYLE STEAK)



Entrecôte Bordelaise (Bordeaux Style Steak) image

Entrecote Bordelaise, or Bordeaux style steak, combines the richness of a hearty, seared steak with a flavorful red wine sauce.

Provided by Sarah | Curious Cuisiniere

Categories     Dinner

Time 30m

Number Of Ingredients 8

1 Tbsp salted butter
2 shallots, (minced (about ½ c))
¼ tsp salt
1 c red wine ((preferably Bordeaux))
1 tsp thyme, (dry)
1 c beef broth ((we prefer low sodium))
1 Tbsp beef bone marrow * ((see Roasted Beef Bone Marrow recipe below))
1 lb T-bone 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



Classic Chicken-Fried Steak image

Make and share this Classic Chicken-Fried Steak recipe from Food.com.

Provided by gailanng

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 cups flour
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
2 eggs
1/2 cup milk or 1/2 cup buttermilk
4 beef cube steaks (about 4 ounces each)
salt & freshly ground black pepper
vegetable oil (for frying)

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



Rib Steak, Bordeaux-style: Entrecote Bordelaise image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 28

1 (2-pound) entrecote or rib steak at room temperature
1 tablespoon olive oil
Essence, recipe follows
Salt
Freshly ground black pepper
6 tablespoons unsalted butter, cut into pieces
1/2 cup finely chopped shallots
1 cup red Bordeaux
1 sprig thyme
1 cup beef broth
4 ounces beef marrow, poached and cut into pieces
Watercress, garnish
Blue Cheese Mashed Potatoes, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
4 large Idaho potatoes (about 3 pounds)
1 3/4 teaspoons salt
1/2 cup heavy cream
6 ounces Roquefort, or other French blue cheese such as Bleu d'Avergne or Fourme d'Ambert
2 tablespoons minced fresh parsley leaves
4 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper

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



Steak bordelaise with cavolo nero image

Try cooking sirloin steak French style, with a hearty red wine sauce and melt-in-the-mouth potatoes on the side.

Provided by James Martin

Categories     Main course

Yield Serves 4

Number Of Ingredients 13

75g/2¾oz butter
2 shallots, finely chopped
6 garlic cloves, 2 lightly crushed, 4 finely chopped
150g/5½oz chestnut or button mushrooms, finely sliced
200ml/7fl oz red wine
500ml/18fl oz beef stock
400g/14oz potatoes, peeled and cut into 1.5cm/½in dice
3-4 sprigs thyme, leaves only
250g/9oz cavolo nero, stalks removed, thickly sliced
1 tbsp vegetable oil
4 x 250g/9oz sirloin steaks, at room temperature
2 tbsp roughly chopped fresh flatleaf parsley
sea salt and freshly ground black pepper

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.

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  • In small saucepan, combine wine, shallots and thyme. Bring to simmer over medium-low heat and continue simmering until wine is reduced by half.
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