A taste of Bordeaux: entrecôte bordelaise

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Ch. Pavie. Photograph: Jason Lowe

Ch. Pavie. Photograph: Jason Lowe

In the wake of Bordeaux 2015, our Head Chef Stewart Turner provides another recipe from the region – this time it’s entrecôte bordelaise, a classic beef dish that’s grilled or barbecued to perfection. Demetri Walters MW suggests the bottles that would go best – and they’re not all from Bordeaux.

In the glass: While Claret would be an obvious match for this dish, there are various suitable red-wine alternatives on offer. Stewart’s dish presents a complex weave of fine flavours, as well as rich, mouth-filling textures. These elements demand a red wine with corresponding savoury notes, relatively firm tannins, and supporting freshness. The herbal qualities of a Châteauneuf-du-Pape, Gigondas, Vacqueyras, or a southern French blend, would provide the perfect foil to the savoury elements of this meal. So too would almost anything with the peppery refreshment of a Syrah/Shiraz, though perhaps not at the fruitier end of the spectrum.

Tannin is an important component in any wine pairing here, as the oil, butter and bone marrow require a counterbalance on the palate. The aromatic qualities and garrigue flavours of many southern Italian and eastern Mediterranean wines would also provide an excellent match to this delicious recipe. I can’t wait to try it!

Entrecôte bordelaiseServes 4
  • 2 x sirloin steaks (about 500g each)
  • 300g shallots – finely chopped
  • 2 cloves garlic
  • Dried cèpes – powdered
  • Olive oil
  • 50g butter
  • 2 sprigs of thyme
  • 150g beef bone marrow
  • 30ml red wine vinegar
  • 300ml red wine – Bordeaux
  • 200ml veal/beef stock
  • 30g diced butter
  • 3 tbsp parsley – roughly chopped
  • 1tbsp grain mustard
  • 30g brioche crumb

Heat two tablespoons olive oil in a sauce pan and sweat half the shallots until soft. Add the red wine vinegar and cook until all the liquid has evaporated. Scrape the shallots into a bowl and set aside.

Return the pan to the heat and add another splash of oil. Sweat the remaining shallots and garlic until soft. Add a teaspoon of cèpe powder and cook for another minute. Add the red wine and bring to the boil. Reduce by half then add the thyme sprigs and veal stock. Bring to the boil and simmer until it is again reduced by about half, skimming as necessary. Once it’s a nice saucy consistency, set aside.

Poach the marrow in water with the juice of one lemon for two minutes. Drain and cool, then lightly crush the bone marrow in a bowl and mix with the red wine shallots, chopped parsley and grain mustard. Season to taste and set aside.

Brush the steaks with olive oil and season with salt and pepper. Cook on the barbecue or in a griddle pan for about two to three minutes each side for rare or four to five minutes for medium. Allow to rest for about five minutes. While the steaks are resting, finish the sauce, return to the heat and fish out the thyme sprigs. Whisk in the diced butter, season to taste and keep warm.

Once rested, cut each steak into four diagonal slices and arrange on a warm serving platter. Spoon the bone marrow mix on top and sprinkle with some brioche crumbs. Finish under a hot grill until golden. Serve alongside some roasted Jersey Royals for the perfect Anglo-French partnership.