Sirloin steak with red wine[entrecote bordelaise]


  • 1 cup red wine
  • 2 shallots, minced
  • 2 sprigs fresh thyme
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup beef stock
  • Salt and pepper
  • 4 (8-ounce, ¾-inch-thick) entrecôte steaks


    step 1

    In small saucepan, combine wine, shallots and thyme. Bring to simmer over medium-low heat and continue simmering until wine is reduced by half

    step 2

    Meanwhile, in small bowl or ramekin, mash together 1 tablespoon of butter and flour with fork or back of spoon until thoroughly integrated.

    step 3

    Once wine is reduced, add beef stock and simmer until reduced by about one third. Pinch off small ball of flour mixture and whisk it into sauce. Repeat, leaving about 30 seconds between additions, until sauce is thick enough to coat back of spoon. Season to taste with salt and pepper.

    step 4

    In large, heavy skillet, preferably cast iron, heat remaining 1 tablespoon of butter over medium-high heat. Season steaks with salt and pepper and add to pan (you may need to work in two batches). Increase heat to high. Cook until steak’s browned on one side, 3–4 minutes. Turn over. Cook until browned on other side, another 3–4 minutes. Internal temperature should be 125˚F, or medium rare, but if not, flip again and cook until desired doneness. Remove from pan and let sit for 5–10 minutes. Slice across grain and top with sauce. Serves 4.