Entrecôte à la Bordelaise

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Entrecôte à la bordelaise with fries sautées

Entrecôte à la Bordelaise is a specialty of French cuisine and means intermediate rib in the Bordeaux style - what is meant is a grilled beef steak, the preparation of which goes back to a tradition of the Bordeaux winery. There are different ways of serving, but mostly it is served with the Bordeaux red wine sauce.

According to the authentic recipe, the steak is simply grilled over the embers of Rebholz , seasoned and served with a piece of butter. In some gastronomic circles, the grilled steak is garnished with poached slices of beef marrow bones, sprinkled with chopped parsley and served with the red wine sauce.

In earlier times, French gourmets went to the wine cellars to have an entrecôte with the cellar masters and coopers , who had a reputation for preparing it particularly well. They made their fire with the chestnut wood of the old wine barrels and claimed that this gave the meat a particularly good taste.

The restaurants of Paris then made these steaks with a red sauce, which was not the traditional entrecôte of Bordeaux . The renowned French chef Auguste Escoffier emphasized in his culinary guide in 1910 that although the preparation of this sauce with red wine has become commonplace, the authentic Bordelaiser was made with white wine, namely with Bordelaise Bonnefoy sauce .

Another old way of serving the entrecôte à la Bordelaise was to make the sauce with chopped shallots, onions, clove of garlic, porcini mushrooms, tarragon leaves, old Bordeaux wine and some Madeira or Spanish sauce , lightly degreasing the sauce, but not to happen.

It is said that the predecessor of the Entrecôte à la Bordelaise was the Entrecôte à la Tonnelier , which the Gironde cooperators made from rat meat.

Individual evidence

  1. ^ A b Auguste Escoffier: A. Escoffier's culinary art guide. P. 417 , accessed on September 10, 2019 (German).
  2. ^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed on September 10, 2019]).
  3. ↑ a b Alcide Bontou: Traité de cuisine bourgeoise bordelaise. P. 96 , accessed on September 10, 2019 (French).
  4. ^ Joseph Favre: Dictionnaire universel de cuisine pratique . Place des éditeurs, 2010, ISBN 978-2-258-08877-1 , p. 235 ( google.de [accessed on September 10, 2019]).
  5. ↑ Lolis Eric Elie : Cornbread Nation 2: The United States of Barbecue . University of North Carolina Press, 2010, ISBN 978-0-8078-6805-8 , pp. 24 ( google.de [accessed on August 20, 2019]).
  6. ↑ Christian Guy: Une histoire de la cuisine française . La viande de advice? … Mais c'est trés bon! Les Productions de Paris - Bibliothèque de l'Étoile, 1962, p. 185-186 .