Entrecôte in Bordeaux sauce (à la bordelaise)

1. Take the rib steaks out of the fridge, let them come to room temperature and pat them dry with paper towel.

2. In a hot pan with a little butter, fry 2-3 minutes per side to your preferred doneness, season with salt and pepper, then rest in a warm place.

3. In the same pan soften the finely chopped shallots, deglaze with the red wine and scrape up the caramelised bits.

4. Reduce by half with the bay leaf and thyme, then pour in the meat stock and reduce further.

5. Off the heat, stir in the diced bone marrow and the cold butter for a glossy, velvety sauce – it must not boil again.

6. Spoon the Bordeaux sauce over the rested steaks and serve scattered with chopped parsley.

Tip: A classic of Bordeaux cooking – the marrow is what makes the sauce truly silky. If you cannot get it, an extra spoon of cold butter brings it together nicely. Fries are its natural partner.