Entrecôte à la Bordelaise (Sautéed Entrecôte with Poached Marrow)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- entrecôtes
- butter
- beef marrow
- sauce Bordelaise
Instructions
- Sauté the entrecôtes in butter.
- Dress them on a hot long dish.
- Arrange a line of fine slices of poached marrow along the middle of each entrecôte.
- Serve a sauce Bordelaise separately.