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.
Serving size: Complete recipe
Calories 2951 Calories from Fat 2142
% Daily Value*
Total Fat 238 g366.9%
Saturated Fat 87.9 g439.5%
Trans Fat 5.5 g
Cholesterol 635 mg211.7%
Sodium 899.2 mg37.5%
Total Carbohydrates 22 g7.3%
Dietary Fiber 0.76 g3%
Sugars 0.1 g
Protein 168 g336.5%
Vitamin A 53.7% Vitamin C 46.9%
Calcium 9.9% Iron 110.6%
*Based on a 2000 Calorie diet