Entrecote a la Bordelaise - A French tradition - Giangi's Kitchen

Recipes: Beef, Veal and Lamb

Giangi Kitchen Giangi

Entrecote a la Bordelaise – A French tradition

Published on August 22, 2010 | Beef, Veal and Lamb

Introduction

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.

servings: 4 prep time: 5 minutes cook time: 15 minutes

Ingredients

Amount Item Add to Grocery List
3 tablespoons chilled and diced unsalted butter
3 finely chopped shallots
2 cups red wine
1 cup beef stock
1 tablespoon chopped fresh flat-leaf parsley
4 6 ounces fillet mignon
1 1/2 tablspoons olive oil

Preparation Instructions

  1. To make the sauce, melt 1 tablespoon of the butter in a saucepan, add the shallots and cook, stirring for 7 minutes or until very soft.

  2. Pour in the wine and simmer until reduced by two-thirds. Add the stock and simmer until reduced by half. Whisk in the remaining pieces of butter.

  3. Season with salt and pepper. Add the parsley.

  4. Trim the steaks and season with some oil.

  5. Heat the remaining oil in a frying pan and sauté the steaks to 2-4 minutes on each sides, depending on how you like the steak.

  6. Pour the sauce over the steak to serve.

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