Entrecôte Bordelaise

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 2
  • 2 Entrec¿tes (intermediate rib pieces of about 200 g each)
  • 1 red onion
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Steak Pepper
  • 3 Shallots
  • 1/2 glass (200 ml) Veal stock
  • 50 ml Red wine
  • 1-2 TABLESPOONS dark sauce thickener
  • 2-3 TABLESPOONS Madeira Wine
  • 7-10 Tbsp Lamb's lettuce and radishes

Directions

  1. 1

    Wash the meat and dab dry. Peel onion and cut into rings. Heat the oil in a pan and fry the meat in it on each side first at high heat for about 1 minute.

  2. 2

    Then fry over medium heat for another 2-4 minutes on each side. Add the onions and fry. Season meat with salt and steak pepper. Take out steaks and onions and keep warm.

  3. 3

    In the meantime, peel and finely chop the shallots and sauté them in the cooking fat. Deglaze with stock and red wine and bring to the boil. Add sauce thickener while stirring and bring to the boil. Season to taste with Madeira, salt and pepper.

  4. 4

    Arrange meat, onions and sauce on plates and serve garnished with lamb's lettuce and radishes as desired. Parsley potatoes taste good with it.

Nutrition Facts

KCAL
490 kcal
CARBS
19 g
FATS
20 g
PROTEINS
48 g

Categories & Tags

Main DishesMeatBeef