Main Meal Recipes > Entrecote Bordelaise

This recipe is part of the June 2007 Recipes Menu

Starter - Prawn and Asparagus Salad
Main Course - Entrecote Bordelaise
Dessert - Gooseberry Tansy

How to make Entrecote Bordelaise:
A delicious way to eat steak on a sunny June day.


4 sirloin steaks
2 tablespoons oil
salt and pepper
1 tablespoon chopped fresh parsley

for the Bordelaise sauce:

1 large onion, peeled and chopped
3/4 cup good red wine
bouquet garni
3/4 cup beef stock
1 tablespoon tomato puree
1 tablespoon beef dripping
2 tablespoons flour
(see measure conversions for more information)


- Simmer the chopped onion in the wine with the bouquet garni for a few minutes.
- Put the beef dripping in a frying pan and place over a gentle heat.
- Mix in the flour, stirring well, and cook for about a minute.
- Gradually stir in the stock and then add the tomato puree and onion and wine mixture to form a smooth sauce.
- Simmer very gently for 20 minutes, stirring occassionally.
- Season the steaks lightly with salt and generously with freshly ground pepper.
- Fry the steaks in the oil in another pan until cooked to taste.
- Add some of the steak juices to the sauce and stir well.
- Serve the steaks with the sauce poured over them and garnished with parsley.