Rib Steak, Bordeaux-style: Entrecote Bordelaise (Emeril Lagasse) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
1 (2-pound) entrecote or rib steak at room temperature |
1 tablespoon olive oil |
essence, recipe follows |
salt |
freshly ground black pepper |
6 tablespoons unsalted butter, cut into pieces |
1/2 cup finely chopped shallots |
1 cup red bordeaux |
1 sprig thyme |
1 cup beef broth |
4 ounces beef marrow, poached and cut into pieces |
watercress, garnish |
blue cheese mashed potatoes, recipe follows |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
4 large idaho potatoes (about 3 pounds) |
1 3/4 teaspoons salt |
1/2 cup heavy cream |
4 tablespoons unsalted butter |
1/4 teaspoon freshly ground black pepper |
6 ounces roquefort, or other french blue cheese such as bleu d'avergne or fourme d'ambert |
2 tablespoons minced fresh parsley leaves |
Directions:
1. Preheat the grill or broiler.
2. Rub the steak on both sides with the oil and season with Essence, salt, and pepper.
3. Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal.
4. While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste.
5. Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
10. Blue Cheese Mashed Potatoes:
11. Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes.
12. Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate.
13. Serve immediately.
14. Yield: 4 to 6 servings
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