Entrecôte Bordelaise (Bordeaux-Style Ribeye)
- 1 (2-pound) entrecote or rib steak at room temperature
- 1 tablespoon olive oil
- Freshly ground black pepper
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup finely chopped shallots
- 1 cup red Bordeaux
- 4 ounces beef marrow, poached and cut into pieces
- Watercress, garnish
- Blue Cheese Mashed Potatoes
Preheat the grill or broiler.
Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
While the meat is cooking, in a saucepan, melt 1 tablespoon 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 marrow. Remove from the heat and adjust the seasoning, to taste.
Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.