Rib Steak, Bordeaux-style: Entrecote Bordelaise

Total Time:
1 hr 10 min
Prep:
30 min
Inactive:
5 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 (2-pound) entrecote or rib steak at room temperature
  • 1 tablespoon olive oil
  • Essence, recipe follows
  • Salt
  • Freshly ground black pepper
  • 6 tablespoons unsalted butter, cut into pieces
  • 1/2 cup finely chopped shallots
  • 1 cup red Bordeaux
  • 1 sprig thyme
  • 1 cup beef broth
  • 4 ounces beef marrow, poached and cut into pieces
  • Watercress, garnish
  • Blue Cheese Mashed Potatoes, recipe follows
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
  • Blue Cheese Mashed Potatoes:
  • 4 large Idaho potatoes (about 3 pounds)
  • 1 3/4 teaspoons salt
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 teaspoon freshly ground black pepper
  • 6 ounces Roquefort, or other French blue cheese such as Bleu d'Avergne or Fourme d'Ambert
  • 2 tablespoons minced fresh parsley leaves
Directions
  • Preheat the grill or broiler.

  • Rub the steak on both sides with the oil and season with Essence, salt, and pepper.

  • Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.

  • While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.

  • Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Blue Cheese Mashed Potatoes:
  • Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.

  • Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.

  • Serve immediately.

  • Yield: 4 to 6 servings


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