Classic Entrecote Bordelaise Steak In Red Wine With Shallots Food

CLASSIC ENTRECOTE BORDELAISE - STEAK IN RED WINE WITH SHALLOTS

Steps:

• Sauté the steaks.
• Season the steaks with salt and pepper on both sides. Heat the pan to smoking point and add half the butter. 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. Do both steaks in this way and then set them aside.
• Cook the shallots.
• In the same pan, (drain excess butter if needed), cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden.
• Deglaze the pan.
• When the shallots are done add the red wine to the pan and give it a good stir.
• 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.
• 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,.
• Plate the dish.
• Cut the meat across the grain into thick slices and arrange them on a plate.
• Add some chopped parsley to the sauce, then pour little of the sauce over each steak.
• Serve the rest of the sauce in a gravy boat.
• You might like to serve it with sauté potatoes, frites and some haricot verts.

ENTRECOTE à LA BORDELAISE - RED WINE SAUCE STEAK

Steps:

• 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, salt and pepper.
• Add gelatin and butter. Stir in until dissolved.
• 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. Put it on medium heat.
• Add potato slices to the pan (don't overcrowd it). Fry on medium heat until edges brown, flip and cook 2 minutes more.**
• 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!

FILET MIGNON AU BORDELAISE - STEAK IN RED WINE WITH SHALLOTS

Steps:

• Put butter and oil in a heavy skillet over high heat. When the butter has foamed and begins to subside it is right for the steak.
• Fry steak on one side 4 to 5 minutes. Turn steak and brown on other side 4 to 5 minutes (for medium-rare), depending on desired degree of doneness. Test for doneness by cutting a small incision in the steak (just a very small incision, about the same size as a meat thermometer makes!).
• Remove steak to a hot platter and sprinkle lightly with coarse sea salt and freshly-ground black pepper. Keep warm (cover and place in a 250 degree F oven).
• Add dry red wine, cognac, demi glace or beef stock, mushrooms and shallots to skillet and cook over high heat. Scrape up brown bits from bottom of the pan and boil until liquid is reduced almost to a syrup. Remove from heat and stir in the softened butter until it has melted. Pour sauce over steak.
• Top with a dab of crumbled Roquefort cheese, sprinkle with snipped fresh parsley and garnish with a sprig of rosemary, if desired.
• Wonderful served with Alsatian baked potatoes or Gratin Dauphinois, steamed seasonal vegetables or a tossed green salad, and ripe fresh berries in chantilly cream for dessert.