entrecote steak

Entrecote with Red Wine Sauce

Juicy rib-eye steak with a flavorful red wine sauce. 

Course Main Course
Cuisine French
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2
Calories 427 kcal


  • 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


  1. Generously season the steaks with salt on both sides. Season both sides with a pinch of pepper as well.
  2. 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)
  3. 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.
  4. 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.
  5. 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.).