Entercote A la Bordelaise


  • 1 French Shallots, chooped
  • 200 ml red wine
  • 1 bay leaf
  • 4 spring of fresh thyme
  • ½ tablespoon crushed black pappercorn
  • 400 ml brown stock
  • 40 g unsalted butter
  • 100 g beef marrow, cut into small cubes
  • 2 tablespoon oil
  • 4 sirloin steak about 240 g each
  • 1 tablespoon chopped fresh parsley, to garnish



  • In a small, heavy based saucepan, bring the shallots, red wine, bay leaf, thyme and crushed blac pepperconerns to boil, reduce the heat to medium and simmer until reduced in volume by three quarters. Add the stock, return to the boil and simmer until reduced in volume by half, strain trough a fine sieve into a clean saucepan, place back on the heat and season to taste. Whisk in the butter and keep warn, do not allow to boil
  • Bring a pan of water to the boil and season well with salt. Add the beef marrow and cook for 10 seconds immediately refresh the marrow in cold water, then drain and pat dry. Add the sauce
  • Heat the oil in a frying pan over high heat. Season the steak and cook for 2 minutes on each side. Remove the teaks to individual plates or a serving dish, spoon over the hot sauce and sprinkly with the parsley.