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Entrecôtes Bordelaise

This is a discussion on Entrecôtes Bordelaise within the Specialty Foods forum, part of the Recipes category; 4 ounces beef marrow 2 14-ounce entrecôtes (400 g each) salt and pepper, to taste 2 ounces clarified butter 2 ...

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    Default Entrecôtes Bordelaise

    4 ounces beef marrow
    2 14-ounce entrecôtes (400 g each)
    salt and pepper, to taste
    2 ounces clarified butter
    2 tablespoons shallots, chopped
    8 ounces red wine
    12 ounces demi glace
    1 ounce butter
    Servings: 4
    1. Slice the marrow into rounds and poach in salt water for 3 minutes. Drain the marrow and set it aside.

    2. Season the steaks and sauté them in the clarified butter to the desired doneness. Finish in the oven if desired. Remove to a platter and hold in a warm place.

    3. Sauté the shallots in the same pan.

    4. Deglaze the pan with the wine and reduce by half. Add the demi-glace; simmer for 5 minutes.

    5. Monter au beurre.

    6. Add the marrow to the sauce. Adjust the seasonings and serve the steaks with the sauce.
    Last edited by Chef; February 19th, 2008 at 11:25 PM.

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