French · Dinner
Pan-Seared Ribeye with Wine Sauce
Entrecôte Bordelaise
The classic of Bordeaux, pan-seared ribeye served with a deep red wine and shallot marrow sauce.
$$$
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
32gFat
8gCarbs
2gSugar
1gFiber
680mgSodium
115mgChol
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Instructions
1
Prep
Poach diced marrow in barely simmering salted water 1–2 minutes until just set, drain and reserve. Finely chop 3 shallots. Pat 2 ribeye steaks dry, season generously with sea salt and black pepper.
2
Reduce
Heat 250ml red Bordeaux wine with shallots, bay leaf, and thyme in a small pan over medium heat for 8–10 minutes until syrupy and glossy. Add 200ml beef stock, reduce further 5 minutes until sauce coats the back of a spoon. Strain and return to pan.
3
Sear
Heat 1 tbsp neutral oil in a heavy pan over high heat until smoking. Sear first steak side 3 minutes until deep golden crust forms. Flip, sear 2–3 minutes for medium-rare. Transfer to warm plate, rest 5 minutes. Repeat with second steak.
4
Finish
Reheat sauce over low heat. Whisk in 40g cold diced butter piece by piece until glossy and emulsified. Fold in reserved poached marrow and 1 tbsp parsley.
5
Plate
Slice both rested steaks. Spoon marrow sauce over sliced meat and serve immediately while sauce is glossy.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 ribeye steaks (450g / 1 lb)
- 2 beef marrow bones (100g / 3.5 oz marrow)
- 3 medium shallots (150g / 5.3 oz)
- 250ml (1 cup) red Bordeaux wine
- 200ml (3/4 cup + 2 tbsp) beef stock
- 40g (1.4 oz) unsalted butter
- 1 tbsp neutral oil
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 tbsp flat-leaf parsley
- 0.75 tsp sea salt
- 0.25 tsp black pepper