Bordeaux Entrecotes

It goes without saying that many of the sauces that are prepared in the winemaking southwest of France include the famous Bordeaux. But for their preparation it is not at all necessary to use expensive vintage varieties - it is quite possible to get by with good table wine, and not necessarily red. Indeed, the recipes for classic French sauces also include white bordeaux - experiment.

Ingredients

• 4 beef entrecotes, 200 g each
• a small bunch of parsley
• some extra virgin olive oil
• salt, freshly ground black pepper
• 1.5 cups strong meat broth
• 3/4 cup dry red Bordeaux wine
• 3 tbsp. l. butter
• 1 shallot
• 1 clove of garlic
• 1 bay leaf
• 4 sprigs fresh thyme
• 1/2 tbsp. l. black peppercorns
• salt, freshly ground black pepper

Directions

1. For the sauce, chop the shallots and garlic. Chop the thyme along with the stems. Put the black peppercorns in a mortar and crush roughly (if you don't have a mortar on hand, put the peas in a bag and roll them out with a rolling pin).
2. Step 2
3. Pour red wine into a saucepan with a thick bottom, add shallots, garlic, bay leaf, thyme and black pepper. Bring to a boil and cook over low heat until the liquid has boiled down three quarters.
4. Pour in the broth, bring to a boil and cook over low heat until the liquid is half boiled away. Rub the mixture through a fine sieve into another saucepan, put it back on very low heat, add salt, black pepper to taste, butter and heat - but do not let the sauce boil.
5. Pat the entrecotes dry with paper towels, lightly brush with olive oil and grill on a wire rack until desired, about 2 minutes each. on each side for medium rare. Then season with salt and pepper.
6. Serve with hot sauce and garnish with chopped parsley.