Entrecote à la Bordelaise - Red Wine Sauce Steak
Easy dinner for two. Simple steak and potatoes in rich red wine sauce Bordeaux style.
Servings: 2
Calories: 910kcal
Ingredients
- 2 entrecote steaks*
- 2 potatoes washed and peeled
- 1/2 tsp vegetable oil
- 2-3 tsp butter
- 1 tbsp fresh parsley, chopped (optional)
Red wine sauce
- 1 cup dry red wine Cabernet Sauvignon
- 2 cups beef stock
- 2 shallots chopped
- 1/4 tsp gelatin
- 1 tbsp water
- 1 tsp dry thyme
- 5 tsp butter
- salt to taste
- pepper to taste
Instructions
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.
Cook potatoes
- 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.
Serving
- Serve potatoes with steak. Add red wine sauce with shallots on top of the meat. Sprinkle some parsley on top. Enjoy!
Video
Notes
*Entrecote is a premium beef cut cut 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 about 1 inch thick or 2,5 cm.
