Entrecôte with Sauce Bordelaise

For the entrecôte with Bordelaise sauce, trim the meat (remove skin and tendons) and season with salt and pepper and set aside.

For the Bordelaise sauce, first prepare the demi-glace. Fry the bacon cubes in some oil, add the diced carrots and onions and brown them together with some flour. Add one liter of veal stock and 1/8 port wine. Let the demi-glace boil down for about 2 hours and finally season with a little tomato paste.

For the Bordelaise sauce, dice the shallots and melt some butter in a pan. Brown the diced shallots in it and pour 1/4 l of Bordeaux. Add bay leaf and thyme sprig and season with salt and pepper. Let the sauce boil down until only a little of the essence is left. Now pour in the demi-glace and simmer over low heat while you prepare the meat. Preheat the oven to 200°C.

For the entrecôte, heat some oil in a pan and fry the beirid slices in it until pink on both sides. Cook the entrecôtes in the oven at 200°C (convection oven) for another 5 minutes. In the meantime, dress the sauce with a little cold butter. Briefly heat the chopped ox marrow in the sauce.

Serve the entrecôte with the Bordelaise sauce and the ox marrow.

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