Entrecote Steak with Red Wine Sauce
My Dad and I share similar tastes when it comes to food. We both have an affinity for bread, pasta, and cheese, and we definitely share a love for a good steak.
On our first family trip to Paris, my Dad and I felt like we had stepped into our own version of Heaven. One whiff of the fresh baguettes, and we looked at each other with big smiles.
At the first French bistro we visited, we both chose to order the entrecote steak. In French, entrecote is used to denote a premium cut of beef, typically a boneless rib eye steak.
I’ve had entrecote steak with a thyme garnishment, with a béarnaise sauce, and my most favorite, a red wine sauce.
An entrecote bordelaise is actually one of the more classic versions of entrecote steak. The bordelaise part of the name describes the wine sauce for the steak, and is named after the Bordeaux region of France, which is famous for its wine.
The sauce is made with red wine, shallots, beef stock, and butter. It’s absolutely extraordinary. It completely transforms the steak into an irresistible, restaurant-worthy meal.
A meal that would be perfect for spoiling Dad with this Father’s Day.
Entrecote steak is typically served with mashed potatoes or French fries, as shown here. I usually bake my fries in the oven while I prep and cook the steak, so that the two are ready at the same time.
Other than the fries, this recipe for entrecote steak could be considered a one-pan sort of meal, as the steak and sauce are created in the same pan.
The steak is seasoned and seared in a hot, cast-iron skillet until it’s browned and cooked to your desire. It’s then removed, at which point the shallots are added in, then the red wine, which helps deglaze the pan.
The beef stock and butter follow, and you’re left with a sinfully good sauce to pour over your sliced steak.
I can’t wait to surprise my dad with this entrecote steak on Father’s Day!
Entrecote with Red Wine Sauce
Juicy rib-eye steak with a flavorful red wine sauce.
- 2 small rib-eye steaks
- salt and pepper
- 3 tbsp unsalted butter
- 1 shallot, finely chopped
- 3 tbsp red wine
- 1/3 cup + 1 tbsp beef stock
- fresh parsley, to garnish, chopped
- Generously season the steaks with salt on both sides. Season both sides with a pinch of pepper as well.
- Heat a cast-iron pan over high heat until it's smoking. Add 1 1/2 tbsp of butter to the pan. Reduce the heat to medium-high. Once the butter has melted, add the steaks into the pan. Brown the steaks for 3 minutes on each side, or until cooked until desired. (3 minutes = a medium steak)
- Remove the steaks from the pan. Add the chopped shallots to the pan and sauté for about a minute. Add the wine, and use a wooden spoon to scrape up the steak bits and juices from the bottom of the pan.
- Reduce the heat to just medium, and add the beef stock. Cook until the liquid has reduced to half. Stir in the remaining butter until it's melted.
- To serve, slice the steaks at an angle, then pour the sauce over the steak slices. Garnish with fresh parsley and serve with your choice of side (french fries, mashed potatoes, veggies, etc.).
Nutrition Information:Yield: 2 Serving Size: 2 Servings
Amount Per Serving: Calories: 427
Hi! Should I use Rump or Blade steak? Which one would work better?
Hi Chantelle! You can technically use any steak you want as the sauce is the real magic here, but if you’re looking to get close to a true entrecote, you’d want to use a rib-eye or even a top sirloin steak. Rump and blade steaks tend to be leaner and not have as much marbling, where as an entrecote has plenty of it.