Steak with Bordelaise Sauce
|Entrecotes||32 Ounce (250 Gram , Rump Or Fillet)|
|Olive oil||3 Tablespoon|
|Ground black pepper||To Taste|
|Shallots||4 , peeled, finely chopped|
|Red wine||1⁄4 Pint (150 Milliliter Or 2/3 Cup)|
|Beef marrow||2 Tablespoon (Soaked In Water For 2 Hr.)|
|Chopped parsley||1 Tablespoon|
Marinate entrecotes in half of the oil, salt, and black pepper for 1 hr.
Heat remaining oil in a frying pan, and saute steaks for 3-5 min on each side, depending on thickness of steaks and desired degree of rareness.
Transfer to a warmed serving dish, and set aside.
Add shallots to pan juices, and saute gently.
Add red wine, beef marrow, and parsley.
Reduce by half and pour over entrecotes.