Beef entrecote with Bordelaise sauce – Food & Home Magazine
Beef entrecote with Bordelaise sauce is a wonderfully tender dish that's full of flavour. This is a perfect steak cut, delicious with tangy wine sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodandhome.co.za.
Ingredients
- salt and freshly ground black pepper
- 4 x 200g entrecôte steaks
- 30ml (2 tbsp) olive oil
- <h3>Sauce</h3>
- 50ml butter
- 3 shallots, finely chopped
- 500ml (2 cups) red wine
- 250ml (1 cup) beef stock
- 80g bone marrow
- 10ml (2 tsp) fresh flat-leaf parsley, finely chopped
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