By Anne-Laure Francès
A typical Bordeaux recipe that is cooked with Bordeaux red wine to accompany a beautiful beef steak.
To be ideally Bordeaux, the entrecôte must be cooked on a fire lit thanks to the vine shoots which are wooden stems from the size of the vines.
You need:
- 2 ribs
- 4-5 shallots
- 10cl of red wine
- 30gr of butter
- ½ lemon
- Parsley
- Pepper
- Salt
Peel the shallots and cut into thin strips. Fry them in a sauté pan with 10 grams of melted butter, until translucent.
Deglaze with the red wine and reduce over low heat. Add the remaining butter and season with salt and pepper and pour the juice of half a lemon.
Cook the meat over high heat to sear.
For the blend, chop the parsley and add to the sauce. Season the ribs with salt and pepper and cover with the wine sauce. Serve immediately. The dish can be served with sauted potatoes.
