Entrecôte sauce Marchand de vin et ses pommes de terres persillées

[supermat]

• Entrecôte sauce marchand de vin et ses pommes de terres persillées (typical from Bordeaux area) / entrecote (rib steak) in wine and shallot sauce with fried potatoes, garlic and parsley.

This one is probably one of the most difficult dishes of the list, but I’m sure you will make it. To prepare you need for 6 people:

• • 6 rib steaks
  • 2 bottles of red wine (don’t take it too expensive it would be a waste)
  • 10 to 15 shallots (depending on their size)
  • Butter
  • 1 Bay leaf, wild thyme, rosemary
  • flour
  • salt and pepper
  • Small potatoes
  • Garlic and parsley
  • Goose or duck fat / vegetable oil if you don’t find
  • I cube chocolate (yes yes… it is a great French secret this one)
  • Well, let’s see if we have everything…
  • Ok you’d better get prepared to follow now

Chop very thin the shallots. (to avoid crying, put on swimming or diving glasses, try to avoid photos…)
In a medium sized pan (not too big otherwise the shallots will grill, not too small or the shallots won’t cook), put a good piece of butter. Medium fire until it gets bubbling. Pay attention there because if you leave it longer it will become brown and stinky and after you will have to wash the pan and start again. Once the butter is bubbling, put the shallots. Stir it regularly so that all the shallot cook in the same time. Reduce fire to soft and let the shallots whiten until they become nearly transparent… Once it is the case after about 10 minutes stirring regularly, put approx 1/5th of the red wine bottle in the pan and increase the fire a little. Stir it from time to time. Let the wine reduce.
When it has reduced a bit, put more wine (1/5th) and let it reduce again. Repeat the same operation until you have enough sauce. It should be as thick as a syrup. If you cannot make it, spill very gently and progressively flour over the sauce. (if you are not gentle, it will go lumpy, yuk)
In the middle of the cooking of the sauce, put the bay leaf, wild thyme and rosemary. Put pepper. Salt comes at the end to adjust the taste. You want to taste this sauce regularly.
Potatoes:
Deep fry it with duck fat. At the end put them into a frying pan with a little bit of oil, and add the garlic and parsley chopped thin. Let it cook for 2 minutes, add big salt, and it is ready.
Meat:
When the sauce is ready, let it on a very soft fire to keep it warm. Cover it. While the potatoes are cooking, put max fire under a grill. Put the meat, chargrill it up to your guests wish (medium, rear, well done etc). Salt and pepper
Plate dressing:
Potatoes on on side of the plate, rib steak on the other. Good amount of sauce between the 2. put the rest of it in bowls, people will surely want to have more.
This is a very typical dish.