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Entrecôte marchand du vin
Chapter VIII ·
Meat · Nº 276
Entrecôte marchand du vin
11 ingredients
5 steps
Ingredients
Method
Ingredients
For
2
ribeyes
, 400 to 500 g each
200 g
butter
1
onion
, very large, or 10 scallions
2 glasses
wine
, Burgundy or Bordeaux
½ cup
heavy cream
, fresh
1 teaspoon
all-purpose flour
, heaping
2 tablespoons
vinegar
, wine
1 tablespoon
parsley
, chopped
250 g
beef broth
salt
black pepper
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Method
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1
Season the entrecôte on both sides with salt and pepper to taste. Cook them one at a time in a cast-iron skillet (use half the butter for both steaks).
2
As soon as the steaks are done, transfer them to a plate.
3
In the same skillet, add the remaining butter, add the finely minced onion, and when it browns, add the wine, beef broth, and vinegar. Let it boil until slightly reduced, and season with salt to taste.
4
Finally, thicken the sauce with the flour mixed with the heavy cream. Stir until it thickens and reduces a little more.
5
Once ready, pour it over the meat, sprinkle with parsley, and serve right away with French fries or mashed potatoes.
From the same chapter
Meat · Nº 256
Meatballs
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Meat · Nº 258
Steaks in wine sauce
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