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Meat, South and mountains

Bordelaise entrecôte steak with oven fries

Bordelaise entrecôte steak with oven fries is pan seared beef topped with a red wine and shallot sauce, served with homemade oven baked fries. It serves 4, takes 50 minutes, and is easy to make, at a cost of about €5.20 per person. The key is a very hot pan for the steak and finishing the sauce with cold butter right before serving.

A beautiful entrecôte steak topped with bordelaise sauce and homemade oven fries, how about it to celebrate the end of the week?

Bordelaise entrecôte steak with oven fries
Total time
50 min
Difficulty
Easy
Cost per person
€5.20
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Bordelaise entrecôte is a cut of beef seared over high heat, paired with a red wine sauce that reduces slowly with softened shallots. Cold butter whisked in at the end gives the sauce its shine and silky texture without making it heavy. Oven fries, crisp outside and soft inside, stand in for deep fried ones without losing any of the pleasure.

This is a dinner to make on a Friday night to mark the end of the week, or on a Sunday with family if everyone enjoys red meat. Kids usually go along fine with the steak and fries, and the sauce can be served on the side for younger eaters. It also works well for having people over without spending hours in the kitchen, Mon Chou made it a simple classic to get right every time.

The ingredients

4 people

Butcher

  • Entrecôte steaks 4

Fruits and vegetables

  • Potatoes for fries 1.2 kg
  • Shallot 4
  • Parsley 1 sprig

Pantry

  • Red wine 25 cl
  • Veal stock 1 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 40 g

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into sticks, toss them with the oil and salt, and bake on a sheet pan at 220°C. 35 min

    Flip them halfway through and don't crowd the pan, they should barely touch each other.

  2. Chop the shallots and soften them in a saucepan with half the butter.

    Keep the heat low, a browned shallot turns bitter.

  3. Pour in the red wine and the veal stock mixed with a glass of water, and let it reduce by half. 12 min

    The sauce is ready when it coats the back of a spoon.

  4. Sear the steaks over high heat in a very hot pan, salt and pepper at the end. 6 min

    Count about 3 minutes per side for medium doneness, then let rest for 3 minutes.

  5. Off the heat, whisk the remaining cold butter into the sauce, add the parsley, and spoon it over the steaks.

    Cold butter cut into cubes gives the sauce a glossy, silky finish.

Our tips to get it right

  • Use a cast iron or heavy bottomed pan, it holds heat better and sears the meat more evenly than a thin one.
  • Cut the potatoes into even sized sticks so they all cook at the same rate in the oven.
  • Make the bordelaise sauce right before serving the steak, the whisked butter loses its shine if it sits too long.

The variations

  • Swap the entrecôte for a ribeye or flank steak if you want a thinner or more budget friendly cut.
  • For a vegetarian version, replace the meat with large pan seared portobello mushrooms and keep the bordelaise sauce as is over the fries.
  • To go faster with kids, serve the steak plain without sauce and pair the fries with ketchup instead.

What to serve it with

  • A green salad with a sharp vinaigrette
  • A glass of red Bordeaux wine
  • Steamed green beans

Storage

The sauce and meat keep for 2 days in the fridge in a sealed container, the fries lose their crispness and are best eaten the same day. Reheat the meat gently in a pan to avoid toughening it, and warm the sauce over very low heat while stirring. Freezing isn't recommended, the whisked butter separates once thawed.

Questions about this dish

Can you make the bordelaise sauce ahead of time?

You can make the wine and shallot reduction the day before and keep it in the fridge. Whisk in the cold butter only at the last moment, right before serving, to keep the sauce glossy.

What's the best doneness for the entrecôte?

The recipe calls for medium doneness, about 3 minutes per side. For medium rare, cut a minute per side, and add a minute per side for well done.

Can you replace the veal stock?

A well seasoned beef broth can replace the veal stock, the sauce will be a touch less rich but still tasty. Avoid vegetable broth, it lacks the depth this sauce needs.

How do you get crispy oven fries?

Don't overcrowd the baking sheet, the potato sticks should barely touch each other so they brown well. Flip them halfway through and start with a very hot baking sheet.

How long does it take to make a bordelaise entrecôte steak with oven fries?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a bordelaise entrecôte steak with oven fries?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a bordelaise entrecôte steak with oven fries cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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