Entrecôte à la bordelaise
easy
50 mins
50 mins
Ingredients
- 4 Entrecôte steaks (approx. 200 g each)
- 6 TABLESPOONS Olive oil
- 350 g Shallots
- 2 Garlic cloves
- 4 TABLESPOONS Butter
- 100 g Sugar
- 400 ml dry red Bordeaux wine
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1-2 TABLESPOONS White wine vinegar
- 750 g Potatoes
- 600 g green beans
- 5 Stem(s) Thyme
- 1 collar Parsley
- 7-10 Tbsp Nutmeg
- 7-10 Tbsp Aluminium foil
Directions
- 1
Dab meat dry. Rub with 2 tablespoons of oil and marinate covered for about 1 hour. In the meantime, peel the shallots for the onion sauce. Put 1 shallot aside, cut the rest in half. Peel and chop the garlic.
- 2
Heat 2 tablespoons of butter. Sauté shallots and garlic in it. Sprinkle with sugar and caramelise lightly. Pour in wine, dissolve caramel and boil down to half of it for about 15 minutes until syrupy.
- 3
Season to taste with salt, pepper and vinegar. Remove from heat.
- 4
Peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a large frying pan. Fry the potatoes for about 20 minutes. Season with salt. Clean, wash and possibly halve the beans. Cook in little boiling salted water for about 10 minutes.
- 5
Finely dice the shallot that has been set aside. Wash the thyme and parsley and chop separately.
- 6
Heat 2 tablespoons of oil in a frying pan. Fry the meat in it over a high heat for 2-3 minutes on each side. Season with salt and pepper. Wrap in aluminium foil and let it rest for about 5 minutes.
- 7
Heat 2 tablespoons of butter. Sauté diced shallots and thyme in it. Drain the beans, let them drip off and swivel them in it. Season with salt and nutmeg. Turn the meat in the parsley and cut into thin slices.
- 8
Do everything. Drink tip: dry red wine, for example Bordeaux from Château Pey la Tour.
Nutrition Facts
840 kcal
69 g
29 g
52 g
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