Entrecote a La Bordelaise

Coat the entrecôte well on all sides and sear it as quickly as possible in the frying pan at a high temperature. The meat should remain rosy on the inside. Now continue to sear over medium heat for about 15 min.

Blanch the beef marrow (scald briefly) and chop into small cubes. Chop shallots and boil in wine together with thyme and bay leaf to two thirds of volume.

Add meat stock, then boil again to half of the current volume. Add butter and strain the sauce. Add the diced beef marrow to the sauce and cover the meat with the sauce. Sprinkle with parsley.

Serve with white bread and tomato salad, with firm-fleshed tomatoes, skinned and seeded, tasting best.

Charles Duchemin (Louis de Funes) orders entrecote a la bordelaise and tomato salad incogito disguised as an American tourist.

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