Entrecôte à la bordelaise

Entrecôte à la bordelaise is a classic French dish consisting of a seared steak and a rich, wine-infused sauce. Traditionally, entrecôte is a cut from between the ribs which roughly corresponds to rib, ribeye, club, Scotch fillet, or Delmonico cuts. The steak is shortly seared on both sides, while the sauce typically includes a combination of sautéed shallots, butter, dry red wine (preferably red Bordeaux), spices, and thyme. The sauce is reduced until it becomes thick and smooth, and it is then usually drizzled over the steak. The dish is garnished with parsley, and it's traditionally served with french fries, mashed or pan-fried potatoes, green beans, or mushrooms. Renowned red Bordeaux wines are the perfect accompaniment to entrecôte à la bordelaise.