Classic Entrecote Bordelaise Steak In Red Wine With Shallots

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Entrecote bordelaise is a french classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect entrecote bordelaise! serve with sauté potatoes or frites and haricots verts......and a good bottle of saint emilion, from the little medieval town just to the east of bordeaux.

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Steps

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Saut the steaks.

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Season the steaks with salt and pepper on both sides.

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Heat the pan to smoking point and add half the butter.

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Place the steak in the pan and brown it on both sides - give it about two to three minutes on each side to seal it first , then let the meat cook through to your taste.

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Do both steaks in this way and then set them aside.

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Cook the shallots.

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In the same pan , , cook the shallots.

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Put them in the pan and stir from time to time until they are soft and starting to turn golden.

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Deglaze the pan.

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When the shallots are done add the red wine to the pan and give it a good stir.

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Now , add the demi glace or beef stock to the pan and stir until everything is blended , then leave it to simmer for 5 minutes or until reduced.

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Cut the remaining butter into small pieces and add them to the sauce one at a time , mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish ,.

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Plate the dish.

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Cut the meat ac.

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Ingredients

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steaks, butter, shallots, red wine, demi-glace, parsley, salt, black pepper