French 25 min

Entrecôte Bordelaise

Name: Entrecôte Bordelaise
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 entrecôte steaks (rib-eye), 1-inch thick; 2 shallots, very finely minced; 1 cup Bordeaux red wine; ½ cup beef broth; 3 tablespoons unsalted butter, cold, divided; 1 tablespoon fresh flat-leaf parsley, chopped; 1 tablespoon bone marrow butter (optional, for richness); Salt and black pepper to taste; 2 tablespoons vegetable oil

high-proteinketogluten-free

Ingredientsfor 2

620

Cal

56g

Protein

Carbs

38g

Fat

12 entrecôte steaks (rib-eye), 1-inch thick
22 shallots, very finely minced
31 cup Bordeaux red wine
4½ cup beef broth
53 tablespoons unsalted butter, cold, divided
61 tablespoon fresh flat-leaf parsley, chopped
71 tablespoon bone marrow butter (optional, for richness)
8Salt and black pepper to taste
92 tablespoons vegetable oil

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Instructions

1
Season steaks generously with salt and pepper on both sides. Heat oil in a heavy skillet (cast iron preferred) over very high heat until just smoking. Sear steaks for 3 minutes per side for medium-rare (internal temperature 130°F). Remove to rest on a warmed plate.
2
Pour off most fat from the pan. Add shallots and cook over medium heat until softened, 2 minutes. Add wine and bring to a vigorous boil, scraping up all the browned bits. Reduce until the wine is syrupy and reduced to about 3 tablespoons — this concentrates the flavor and removes the raw wine taste.
3
Add broth and reduce by half again. Remove from heat and swirl in cold butter piece by piece until the sauce is glossy, silky, and emulsified — the classic mounting technique. Add parsley and season with salt.
4
Pour the bordelaise sauce over the rested steaks. Serve immediately, ideally with pommes frites and watercress salad.