“Travel” to Bordeaux France or Cook Local

Prep Time: 15 Minutes
Serves: 4

At my Bordeaux Wine Class on Monday, I served Entrecôte à La Bordelaise; a Rib Steak with Red Wine Sauce that pairs flawelessly with Bordeaux wine. It was spectacular and truly easy to pull off. Here, I’ll tell you the recipe for this fancy-pants (but easy) regional French cuisine and also my “Sam’s Club” version which, simply said, has become the obsession of anyone I serve it to.

Entrecôte à La Bordelaise

INGREDIENTS

2 bone-in rib steak, 1.5” - 2” thick, at room temperature

2 tablespoons olive oil

Salt

Freshly ground black pepper

6 tablespoons unsalted butter, cut into pieces

1 cup finely chopped shallots

2 cup red Bordeaux

4 sprigs thyme, plus more for garnish

1 cup beef (or veal) broth

1 lb beef marrow, poached and cut into pieces

METHOD

Place a large cast iron skillet on the flame (straight on the grill or stove top). Heat to rippin’ hot.
Rub the steak on both sides with the oil and season heavily with salt, and pepper.
Place on the rippin’ hot pan and cook until medium-rare, about 5 minutes per side (once you set the steak on the pan DO NOT TOUCH!). Remove from the grill and let rest for 10 minutes. Keep but slice out bone and thinly slice steak on the diagonal.
While the meat is cooking, in a saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the poached marrow*. Remove from the heat and adjust the seasoning, to taste.
Arrange the bones and meat on serving plates and drizzle with the sauce. Garnish the plates with thyme.

*Poached marrow is made by gently poaching marrow bone in boiling water to barely cover, for two minutes. Marrow should remain pink. Carefully remove marrow from bone with grapefruit knife and add to sauce.

Flaweless Steak

INGREDIENTS

4, grass-fed, 1.5” thick NY Strip Steaks

Olive oil

Montreal Steak Seasoning

Canola Oil

METHOD

Place a large cast iron skillet on the flame (straight on the grill or stove top). Heat to rippin’ hot.
Rub the steak on both sides with olive oil and season heavily* Montreal Steak Seasoning. (*so heavily that you can barely see the meat through the spice.)
Coat flat, cast iron skillet with canola oil. Once oil is heated, about 2 minutes, add steaks and cook until medium-rare, exactly 4 minutes per side (once you set the steak on the pan DO NOT TOUCH!). Remove from the skillet and let rest for 10 minutes.
Arrange steaks on 4 plates or serving platter and serve.