Recipe courtesy of Emeril Lagasse
Rib Steak, Bordeaux-style: Entrecote Bordelaise
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- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 35 min
- Yield: 4 servings
- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 35 min
- Yield: 4 servings
Ingredients
Essence (Emeril's Creole Seasoning):
Blue Cheese Mashed Potatoes:
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):
Yield:
About 2/3 cup
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Blue Cheese Mashed Potatoes:
Yield:
4 to 6 servings
- 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.
