Entrecôte à la Bordelaise

entrecote.jpg (18 KB)Ingredients for 6 people

  • 750 g of'entrecôte
  • 2 bottles of red wine St-Emilion - Château Haut-Sarpe
  • 60 g of butter
  • 1 teaspoon of flour
  • 1 glass of red wine
  • 1 glass of water
  • 50 g beef marrow
  • 1 tablespoon of chopped parsley
  • 1 shallot, chopped
  • 1/2 teaspoon of salt


1. The entrecôte is cooked in the frying pan.

2. After cooking slightly rare, remove it.

3. Place the chopped shallot in the pan and sauté for 1 minute.

4. Put the flour in, soak with the red wine and water, blacken the caramel sauce.

5. Season and add the diced raw cut beef marrow. Leave to cook and melt halfway in the sauce.

6. Sprinkle the entrecôte with the sauce and sow chopped parsley.

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