Huh entrecote?
Entrecote is a steak cut from the middle part of a sirloin of beef .
In France an entrecote is a juicy thick well marbled beef steak cut from the wing ribs .
A la , meaning in the style or manner of .
Bordelaise in France is a wine sauce made with bone marrow , ceps and a garnish of artichokes and potatoes .
Bordelaise in England is a brown sauce made with a red wine reduction , shallots , thyme , bay leaf and garnished with diced bone marrow.
First a bit of history from `Traite de Cuisine Bourgeoise Bordelaise
`In times gone by goumets did not disdain an invitation to go down into the wine cellars and eat an entrecote with the cellar master and the tonnelier, who had a reputation for preparing it well.
They made their fire with the hoops of chestnut wood from the old barrels , claiming this gave good flavour to the meat.
Paris restaurateurs serve their entrecote a la bordelaise with a red wine sauce , which does not at all resemble the traditional entrecote of Bordeaux.`
Tonight I will be preparing Entrecote a la Bordelaise at Castle Garden ......
This recipe is taken from Elizabeth David`s ..French Provincial Cooking .
Get your butcher to thickly slice your preferred cut of steak , at least 2 fingers thick . I am using classic rib steak each weighing 530gm each.
A great steak should not be a task to eat , it should be something you never want to end .
This steak is served solely with a traditional bordelaise sauce , which is another form of cow meat and enhances the steak.
Bordelaise is just chopped shallots , sliced beef marrow and chopped parsley.
Boil 3" long pieces of bone marrow for 20 minutes and then scoop out the marrow .
Slice the marrow in rounds .
Spread the marrow , sliced shallot and parsley mix on the steak as it is being grilled on smoking hot grill.
Serve on a warm plate , there is no need for sauce , garlic butter or mustard .
Entrecote is a steak cut from the middle part of a sirloin of beef .
In France an entrecote is a juicy thick well marbled beef steak cut from the wing ribs .
A la , meaning in the style or manner of .
Bordelaise in France is a wine sauce made with bone marrow , ceps and a garnish of artichokes and potatoes .
Bordelaise in England is a brown sauce made with a red wine reduction , shallots , thyme , bay leaf and garnished with diced bone marrow.
`In times gone by goumets did not disdain an invitation to go down into the wine cellars and eat an entrecote with the cellar master and the tonnelier, who had a reputation for preparing it well.
They made their fire with the hoops of chestnut wood from the old barrels , claiming this gave good flavour to the meat.
Paris restaurateurs serve their entrecote a la bordelaise with a red wine sauce , which does not at all resemble the traditional entrecote of Bordeaux.`
Tonight I will be preparing Entrecote a la Bordelaise at Castle Garden ......
This recipe is taken from Elizabeth David`s ..French Provincial Cooking .
Get your butcher to thickly slice your preferred cut of steak , at least 2 fingers thick . I am using classic rib steak each weighing 530gm each.
A great steak should not be a task to eat , it should be something you never want to end .
This steak is served solely with a traditional bordelaise sauce , which is another form of cow meat and enhances the steak.
Bordelaise is just chopped shallots , sliced beef marrow and chopped parsley.
Boil 3" long pieces of bone marrow for 20 minutes and then scoop out the marrow .
Slice the marrow in rounds .
Spread the marrow , sliced shallot and parsley mix on the steak as it is being grilled on smoking hot grill.
Serve on a warm plate , there is no need for sauce , garlic butter or mustard .
No comments:
Post a Comment