Entrecote a la Bordelaise. We love to have Sunday night, dinner night, and with time and schedule permitting, we do. Tonight was no exception.
We are fortunate to have wonderful friends that are more than friends to us, but are family. Tonight we got together and had a great time.
Meat was in our mind as I had a perfectly cut filet mignon so I decided to make a new version of the Bordelaise sauce to go along side.
This sauce was more of a wine base sauce, and by having four little guys, I felt uneasy to give them the sauce, therefore I decided to have two different dinners. I will only post the adult dinner recipes tonight, as the children menus were posted on different occasions on this blog.
I will, however share both menus photos.
The Potato gratin was, if I may say so myself, the best I have ever made. Not a milk or cream base, and for that it was very light. I made a large platter and we had not a trace left.
Entrecote a la Bordelaise - A French tradition
Amount Per Serving
Calories 231Calories from Fat 117
% Daily Value*
Saturated Fat 6g38%
Vitamin C 1.2mg1%
Vitamin A 340IU7%
* Percent Daily Values are based on a 2000 calorie diet.