Beef Entrecote steaks... what to do for dinner?

Answer 1

Rib Steaks With Red Wine Sauce And Marrow / Entrecote a' la Bordelaise

FOR THE STEAKS:
4 beef shell steaks (rib eyes; 8 to 10 ounces each)
2 tablespoons olive oil
Salt, coarse (kosher or sea) and cracked black pepper, to taste
FOR THE BORDELAISE SAUCE:
3 tablespoons butter, unsalted
1/2 cup shallots, minced
8 ounces mushrooms, fresh, wiped clean and thinly sliced
2 cups dry red wine
1 cup beef stock base, homemade or low-sodium canned beef broth
1 teaspoon cornstarch dissolved in 1 tablespoon red win (optional)
Salt, coarse (kosher or sea), to taste
Black pepper, freshly ground, to taste


1. Rub the steaks on both sides with the oil and season with salt and pepper. Let them come to room temperature while you make the sauce.

2. Melt the butter in a heavy medium-size saucepan. Add the shallots and sauté over medium heat, stirring, until softened and translucent but not brown, about 3 minutes. Add the mushrooms and cook until lightly browned and most of the liquid has evaporated, 3 to 5 minutes. Add the wine and bring to a boil over medium-high heat, then reduce the heat slightly and simmer the wine briskly until reduced by half, about 5 minutes. Add the stock and simmer briskly until the mixture is reduced by half again, 5 minutes more. If you start with very good stock, the mixture may be thick enough to serve as a sauce without the cornstarch. If not, stir the cornstarch-wine mixture into the sauce and bring to a boil; the sauce should thicken slightly. Whisk in salt and pepper as necessary; the sauce should be highly seasoned. Remove from the heat and set aside while you poach the marrow.

3. Pour water to a depth of 1 inch into a shallow pan. Heat to a simmer, add the marrow, and poach until waxy and white, with no remaining red, turning with a skimmer, 15 to 30 seconds. Do not overcook, or the marrow will melt. Transfer the marrow to paper towels to drain; then cut it into thin crosswise slices (see Note).

4. Preheat the grill to high.

5. When ready to cook, oil the grill grate. Place the steaks on the hot grate and grill until cooked to taste, 4 to 6 minutes per side for medium-rare, rotating the steaks 45 degrees after 2 minutes on each side to create an attractive crosshatch of grill marks; use tongs when moving or turning the steak. While the steak cooks, reheat the sauce, tasting it for seasoning. Transfer the steaks to a platter and let stand for 2 to 3 minutes. Spoon the sauce over the steaks and top with slices of marrow and a sprinkling of parsley. Serve immediately.

Serves 4