Classic Entrecote Bordelaise

Classic Entrecote Bordelaise
Classic Entrecote Bordelaise

Classic Entrecote Bordelaise


The sauce

Cook the shallots. Put them in the pan and stir from time to time until they are soft and starting to turn golden. When the shallots are done add the red wine to the pan and give it a good stir. Now, add the demi glace or beef stock to the pan and stir until everything is blended, then leave it to simmer for 5 minutes or until reduced.

Cut the remaining butter into small pieces and add them to the sauce one at a time, mixing so that they melt into the mixture: this will give the sauce a rich flavour and give it an appetising glossy finish.

100 g butter
2 shallots, finely chopped
100 ml red wine
200 ml demi-glace or 200 ml beef stock
2 tablespoons chopped parsley
Salt and black pepper


Mashed Potatoes


6 large baking potatoes
1 whole fresh garlic
1 clunk olive oil
1 spring onion
150 g butter
1.5 ml grated parmesan
1 tablespoon Dijon mustard

Begin with garlic and potatoes, because it will take longest time. You react maybe it’ll be a whole garlic, but this is nothing to be afraid of, it will be baked which makes it sweeter and milder in taste. Preheat oven at 160 degrees. Cut the top off the garlic so that you see the cloves. Pour a small clunk down with olive oil, wrap the whole garlic in aluminum foil and wrap potatoes in as well. Put it in the oven and bake for one hour, while the potatoes presumably must stand nearly two hours.

Grate the parmesan and finely chop the spring onions. Fry the spring onions in butter on medium heat until it just begins to soften.

When the garlic has cooled, remove the foil and picking out the cloves. When potatoes are tender take them out and remove the skin. Mash the potatoes. Squeeze garlic out of skins and mash them together with the potatoes. Stir in most of the diced butter until it gets the right consistency. Then add parmesan cheese, Dijon mustard and chopped spring onion. Adjust the consistency with more butter or a little splash of milk. Season with salt and freshly ground black pepper.

Enjoy with a French wine.