Steak Bordelaise with onion and bone marrow

Ingredients for 4 servings:

• 4 steaks (entrecôte)
• salt and pepper
• 2 tbsp grape seed oil or other vegetable oil
• 200 g shallot(s)
• 1 tbsp red wine vinegar
• 50 ml dry white wine
• ½ bay leaf
• 50 ml chicken stock
• 100 g bone marrow
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 15 minutes; Total time approx. 8 hours 35 minutes

Entrecote à la Bordelaise

Soak the bone marrow in the refrigerator overnight. Simmer the white wine, vinegar, chicken stock, and a bay leaf over low heat for five minutes. Meanwhile, blanch the shallots in boiling water for one minute, rinse with cold water, and then roughly dice. Remove the bay leaf from the cooking liquid and add the diced onions. Season with salt and pepper. Season the steaks with salt and pepper, then rub with the vegetable oil. Sear them in a hot pan, starting on one side. After turning, spread some of the drained onion mixture over each steak and cover with a cold plate or lid to allow the onion flavor to permeate the meat. Continue cooking until cooked to your liking. Ideally, however, you wouldn’t pan-fry the steaks, but grill them over dried grapevines. Cut the bone marrow into medium-sized cubes and poach them briefly in hot, but not boiling, salted water. Drain and add to the rest of the onion mixture. Heat again slightly, but not too much so the marrow doesn’t melt. Stir in the chopped parsley. Serve each steak with a spoonful of the onion/marrow mixture on the side.