Classic Entrecôte à la Bordelaise (Rib steaks in red wine and shallot sauce) | RICARDO
Ricardo's recipe : Classic Entrecôte à la Bordelaise (Rib steaks in red wine and shallot sauce)
Keywords
- weekday recipes
- beef
- beef recipes
- entrecôte
- rib steak
- rib steak recipes
- bordelaise
- bordelaise sauce
- red wine and shallot sauce
- red wine and shallot sauce recipes
- beef marrow bones
- entrecôte à la bordelaise
- classic recipes
- entrecôte à la bordelaise recipes
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Ingredients
- 2 to 3 beef marrow bones
- 2 French shallots, chopped
- 2 tablespoons (30 ml) butter
- 1 tablespoon (15 ml) brown sugar
- 1 cup (250 ml) Bordeaux red wine
- 1 sprig fresh thyme
- 1 cup (250 ml) homemade or store-bought demi-glace
- 1 tablespoon (15 ml) cognac or brandy
- Salt
- pepper
- 2 Ribs steaks (Rib eye or sirloin) approximately 1 1/2-inch (4-cm) thick
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) butter
- 2 tablespoons (30 ml) chopped parsley
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