2023 Tour de France - Stage 7: Mont de Marsan to Bordeaux.
Today, as the riders neared the finish town of Bordeaux, they were flanked with lush vineyards. It should come as no surprise that I would incorporate a regional wine into today’s stage-specific dish: Entrecôte a la Bordelaise. The sauce comes together quickly and is both delicious as well as a perfect complement to the already flavorful ribeye steak. Pair it with some frites, a regional glass of Bordeaux and you have yourself a lovely Friday night meal!
Entrecôte a la Bordelaise
If you like your steaks cooked more than medium-rare, add 2 minutes for medium, and 2 more minutes for medium-well…but, I will judge you.
2 cups beef stock
2 boneless ribeye steaks, excess fat trimmed.
1 stick of softened butter
1 tsp vegetable oil
2 shallots, minced
1 cup bordeaux or other red wine
Parsely
Pour the stock into a small saucepan and bring to a boil, reduce by half and reserve.
Meanwhile, aggressively season your steaks with kosher salt and freshly cracked black pepper.
Place a cast iron skillet over medium-high heat, adding a couple tablespoons of the butter along with the oil. Once the butter melts, place the steak down and sear for about 3 minutes. Flip and repeat. Then, transfer the steaks to a platter to rest.
Once you remove the steak, add in the shallots, with a ¼ cup water and reduce the heat to medium. Stir and cook for a few minutes, until the water has evaporated. Then, add in the wine, scraping the bits from the bottom of the skillet with a wooden spoon.
Add in the reserved reduced beef stock and bring to a boil over medium-high heat. Continue to simmer for 5 minutes.
Add in the remaining butter in several pieces and whisk until fully melted and the sauce is silken. Stir in a little minced parsley and turn the heat to low.
Slice up the steak, adding it to a plate and covering with the sauce. ______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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