Entrecôte steak with red wine, bone marrow and shallots

ENTRECÔTE À LA BORDELAISE

Entrecôte steak with red wine,
bone marrow and shallots
FEW CEPS OR ALTERNATIVELY some puréed potatoes make a marvellous accompaniment to this delicious dish.

PREPARATION

The sauce: Melt half the butter in a saucepan, add the shallots and sweat for 2 minutes. Add the red wine, bouquet garni and crushed peppercorns and bring to the boil. Reduce the liquid by one-third, then add the veal stock. Cook over low heat for 20 minutes, then remove the bouquet garni. Using a whisk, beat in the remaining butter, season with salt and pepper and keep hot.

The bone marrow: Using the back of a meat cleaver, crack open the bone encasing the marrow (or ask the butcher to do it for you). Put the marrow in a saucepan with a little cold water, bring to the boil, remove from the heat and set aside.

COOKING

Brush the steak with groundnut oil, lightly salt both sides and cook to your taste in a frying pan or under a very hot grill. Allow 2 minutes per side for rare steak,
longer if you like your meat better done. Leave the steak to rest on a rack for 3 minutes so that the blood does not run out when you serve it.

SERVING

Cut the steak into 4 diagonal slices and arrange on a heated serving dish. Drain the marrow and cut it into large cubes or rounds. Add it to the hot sauce and immediately pour the sauce over the meat. Sprinkle with parsley and garnish
with a bunch of watercress. Serve at once.

SERVES 2
PREPARATION TIME:
20 MINUTES
COOKING TIME: 30 MINUTES

INGREDIENTS

1 entrecôte steak weighing about
450g/11b
60g/2oz butter
60g/2oz shallots, finely chopped
150ml/5fl oz red bordeaux
1 small bouquet garni
10g/34 oz white peppercorns
anabolics
crushed
100ml/31/2fl oz Veal stock (recipe
Page 15)
1 marrow bone (to give about
200g/7oz marrow
1 tablespoon groundnut oil
1 tablespoon chopped parsley
1 small bouquet of watercress, to
garnish
salt and freshly ground pepper