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Try SavoraEntrecôte à la Bordelaise with Ossau-Iraty
Experience the rustic elegance of French cuisine with this simple yet exquisite dish. A perfectly grilled ribeye steak, infused with the smoky aroma of grapevine cuttings, is paired with a rich Bordelaise sauce and creamy Ossau-Iraty cheese. It's a celebration of flavor and tradition.
Ingredients
- 12-16 oz Ribeye steak (Entrecôte)1
- handful Dried grapevine cuttings (sarments de vigne)1
- bottle Bordeaux red wine1
- Shallots2 medium
- pieces, about 1 inch each Beef marrow2
- wedge Ossau-Iraty cheese4 oz
- Olive oil2 tablespoons
- Butter2 tablespoons
- to taste Salt
- to taste Black pepper
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Learn MoreMethod
Prepare the Bordelaise Sauce: Finely chop the shallots. In a saucepan, melt 1 tablespoon of butter over medium heat. Add the shallots and cook until softened, about 5 minutes. Pour in the entire bottle of Bordeaux red wine. Bring to a simmer and reduce the wine until it thickens and coats the back of a spoon, about 45-60 minutes. Season with salt and pepper to taste. Set aside and keep warm.
Prepare the Marrow: While the sauce is reducing, gently poach the beef marrow in simmering water for about 10 minutes, or until softened. Carefully remove the marrow from the water and set aside.
Grill the Steak: Prepare your grill by arranging the dried grapevine cuttings. Light the cuttings and let them burn down to create hot embers. Alternatively, you can use a gas or charcoal grill.
Season the steak generously with salt and pepper. Drizzle with olive oil.
Place the steak on the hot grill and cook to your desired level of doneness. For medium-rare, cook for about 4-5 minutes per side, depending on the thickness of the steak. Use a meat thermometer to ensure accuracy (130-135°F for medium-rare).
Rest the Steak: Remove the steak from the grill and let it rest for 5-10 minutes before slicing against the grain.
Finish the Sauce: Just before serving, whisk the remaining tablespoon of butter into the Bordelaise sauce to enrich it. Gently stir in the poached marrow.
Serve: Slice the steak and arrange it on a plate. Spoon the Bordelaise sauce over the steak. Serve with a wedge of aged Ossau-Iraty cheese on the side.
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