Entrecôte à la bordelaise
Entrecôte à la bordelaise is a classic French dish consisting of a seared steak and a rich, wine-infused sauce. Traditionally, entrecôte is a cut from between the ribs which roughly corresponds to rib, ribeye, club, Scotch fillet, or Delmonico cuts.
The steak is shortly seared on both sides, while the sauce typically includes a combination of sautéed shallots, butter, dry red wine (preferably red Bordeaux), spices, and thyme. The sauce is reduced until it becomes thick and smooth, and it is then usually drizzled over the steak.
The dish is garnished with parsley, and it's traditionally served with french fries, mashed or pan-fried potatoes, green beans, or mushrooms. Renowned red Bordeaux wines are the perfect accompaniment to entrecôte à la bordelaise.
Pairing tips
Pauillac
Pauillac is a French appellation located in the Médoc wine region of Bordeaux. The area is renowned for great-quality red wines that are primarily based ... Read more
Saint-Julien
Saint Julien is one of the legendary Bordeaux wine regions situated in Médoc. The appellation is known for its intense and complex red wines mainly made from Cabernet ... Read more
Haut-Médoc
Haut-Médoc is a French appellation located in the renowned Médoc wine region. Cabernet Sauvignon, Merlot, and Cabernet Franc are the signature grapes ... Read more
Moulis
Moulis is the smallest of six Médoc appellations in Bordeaux. The region mainly produces red wine with Cabernet Sauvignon and Merlot, usually with small ... Read more
Serve with
Pommes frites
There are not many dishes in the world that have risen to the popularity of pommes frites. This simple dish is made out of potatoes that are cut into lengthwise strips ... Read more
WHERE TO EAT The best Entrecôte à la bordelaise in the world (according to food experts)
