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.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
Plate
Slice both rested steaks. Spoon marrow sauce over sliced meat and serve immediately while sauce is glossy.
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