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Wine with food: Entrecôte à la Bordelaise steak alongside a glass of Pauillac red wine.

Entrecôte à la Bordelaise (steak grilled over grapevines with shallot and red wine sauce)

Entrecôte à la Bordelaise is the pinnacle of French steak preparation. The specialty lies in grilling over dried vines, which gives the meat an inimitable smoky note. The Bordelaise sauce, a reduction of dry red wine, shallots and beef marrow, provides a luxurious depth and creaminess. This recipe combines rustic grilling techniques with the art of fine sauces. Together with a structured Pauillac or a powerful Saint-Estèphe, you can enjoy a timeless classic of gourmet cuisine that impresses with its aromatic concentration and juiciness. Perfect for an evening where the focus is on the product and the wine.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main course, Steak
Cuisine Bordeaux, French
Servings 2 Servings
Calories 750 kcal

Cooking utensils

  • 1 Holzkohlegrill (idealerweise mit Rebstöcken)
  • 1 Small saucepan
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Whisk

Ingredients
  

  • 2 Entrecôte steaks approx. 300 g each, well marbled
  • 4 large shallots
  • 250 ml dry red wine preferably from Bordeaux
  • 150 ml strong beef stock
  • 50 g Beef marrow prepared by the butcher
  • 40 g Cold butter
  • 1 sprig of thyme
  • Coarse sea salt and black pepper
  • Dried vines Sarmientos for grilling

Preparation
 

PREPARATION:

  • Remove the steaks from the fridge in good time.
  • Cut the beef marrow into small cubes and soak in lukewarm water.
  • Peel and finely dice the shallots.
  • Prepare the barbecue and place the vines on the embers.

COOKING STEPS:

  • Briefly fry the shallots in a saucepan without fat until translucent.
  • Deglaze with the red wine and add the thyme.
  • Reduce the liquid to about a quarter over a medium heat.
  • Pour in the beef stock and reduce by half again.
  • Poach the beef marrow briefly in boiling water and drain.
  • Remove the sauce from the heat and beat in the cold butter in flakes.
  • Carefully fold the beef marrow into the finished sauce.
  • Salt the steaks generously.
  • Grill on the grill for approx. 3 to 4 minutes on each side for medium.
  • Leave the meat to rest for approx. 5 minutes after grilling.

DIRECTIONS:

  • Place the steaks on preheated plates.
  • Only now season with fresh pepper.
  • Pour the warm Bordelaise sauce generously over the steaks.
  • Garnish with a little fresh thyme.
  • Serve immediately while the butter emulsion of the sauce is shiny.

SUPPLEMENTS:

  • Pommes Pont-Neuf (thick fries)
  • Steamed spinach leaves
  • Roasted porcini mushrooms

Nutritional values per portion

Calories: 750kcalCarbohydrates: 6gProtein: 48gFat: 58g
Keyword Beef, Bordeaux, Bordelaise, Bordelaise sauce, Crickets, Entrecôte, Pauillac, Shallots, Steak, Wine with food
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