Entrecote à la Bordelaise - Red Wine Sauce Steak
Easy dinner for two. Simple steak and potatoes in rich red wine sauce Bordeaux style.
easy dinner, for two, Valentines day
washed and peeled
fresh parsley, chopped
Red wine sauce
dry red wine
Red wine sauce
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.
Add gelatin and stir in until dissolved. Add salt and pepper to your taste.
Cook the steaks
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.
Slice the potatoes, add them to the pan (don't overcrowd it).
Fry on medium heat until edges brown, flip and cook 2 minutes more.
Put fried potato slices on the paper towel to absorb the excess fat.
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!
*Entrecote is a
premium beef cut
ut from the rib area. If you can’t find entrecote, look for the boneless ribeye steak, Scotch fillet or sirloin. The steak should be cut
inch thick or 2,5 cm.
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