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.



Ingredients

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)

Method

- 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.


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Land For Food Production

Sat May 15, 2010 9:18 pm // 8 comments // granny_nuts


I wonder just how much land it would take to feed a family of, say, 4? I know that if my family didn't buy fruit and veg we wouldn't have enough to eat but is self sufficiency down to amount of land or method of growing? Last year I overcrowded my small veg plot with counter-productive results like mildew and snail infestation that went unnoticed until we came to pick the tomatoes (all holes!). I wonder if anyone has ever been totally self providing or whether the local market and barter played...