Entrecôte à la bordelaise

Resting time: 60 min - Preparation: 20 min – Cooking time: 8 to 10 min
Ingredients for pour 6 servings:

6 entrecôte steaks of 180 g to 200 g each
2 tablespoons olive oil
salt and freshly ground pepper

For the bordelaise sauce:
20 cl young Château Moulin Haut Villars
6 shallots
1/4 l veal stock

Preparation:

1/Remove steaks from refrigerator 1 hr before cooking. Massage olive oil into meat, following direction of fibres.

2/While meat is resting, prepare bordelaise sauce: Finely mince shallots. In heavy saucepan, combine shallots with wine, bring to a boil and cook until reduced. Add veal stock. Reduce again, taking care not to let sauce stick to bottom of pan.

3/Fire up grill (ideally with vine cuttings). Wait until fire is low, then grill steaks according to taste, about 4 to 5 min on each side. Only at the very end, season with salt and pepper to taste.

4/Arrange steaks on heated serving plate and spoon hot sauce on top.

Accompany with french fries (for the children), cèpe mushrooms from the Périgord (for the adults) and Château Moulin Haut Villars 2001 or 2004