Classic Entrecote Bordelaise Steak in Red Wine with Shallots
Indulge in the timeless elegance of Classic Entrecôte Bordelaise Steak in Red Wine with Shallots, a French-inspired dish that’s perfect for a special dinner. This recipe features tender, juicy ribeye steaks seared to perfection and smothered in a rich Bordelaise sauce made with dry red wine, finely chopped shallots, and aromatic herbs like thyme and bay leaf. The sauce is enriched with a touch of butter for silky depth, while deglazing the skillet captures every last bit of flavor. Ready in just 35 minutes, this impressive entrée is ideal for home cooks seeking to elevate their steak night. Pair it with roasted potatoes or crisp green beans for a truly unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces (about 8 ounces each) entrecôte (ribeye) steak
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 medium shallots, finely chopped
- 1 cup dry red wine (such as Bordeaux)
- 1 cup beef stock
- 2 sprigs fresh thyme
- 1 bay leaf
- to taste salt
- to taste black pepper, freshly ground
- 1 teaspoon all-purpose flour
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Season the entrecôte steaks generously with salt and freshly ground black pepper on both sides. Let them sit at room temperature for about 10 minutes while you prepare other ingredients.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3-4 minutes on each side, or until a golden-brown crust forms. For medium-rare, the internal temperature should read 130°F (54°C). Adjust cooking time to your preferred doneness. Remove the steaks from the skillet and set aside, tenting them with foil to keep warm.
Turn the heat down to medium and add the remaining tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the chopped shallots and sauté for 3-4 minutes, stirring frequently, until softened and lightly golden.
Sprinkle the shallots with 1 teaspoon of all-purpose flour and stir well to combine. Cook for 1 minute to eliminate the raw taste of the flour.
Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to deglaze and lift any flavorful bits. Add the beef stock, thyme sprigs, and bay leaf. Stir to combine.
Bring the sauce to a boil, then reduce the heat to low and let it simmer gently for about 10 minutes, or until the sauce has reduced by half and thickened slightly.
Remove the thyme sprigs and bay leaf from the sauce. Stir in the remaining 1 tablespoon of butter for a rich, glossy finish. Taste the sauce and season with additional salt and pepper if needed.
Place the entrecôte steaks back into the skillet with the sauce, spooning some of the shallot-wine mixture over the steaks. Let them warm in the sauce for 1-2 minutes over low heat.
Transfer the steaks to serving plates, spoon the Bordelaise sauce with shallots over the top, and garnish with freshly chopped parsley. Serve immediately with your favorite sides, such as roasted potatoes or steamed green beans.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3315 mg | 144% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.1 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
