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Steak Marchand de Vin

Entrecôte Bordelaise 




  • 1 Tbsp salted butter

  • 2 shallots, minced (about ½ c)

  • ¼ tsp salt

  • 1 c red wine (preferably Bordeaux)

  • 1 tsp Tarragon

  • 2-3 springs of thyme

  • 1tsp coarse black pepper

  • 1 c beef broth (we prefer low sodium)

  • 1 Tbsp beef bone marrow * (see Roasted Beef Bone Marrow recipe below)

  • 1 lb boneless ribeye steak



For the Sauce


  1. Heat butter in a large sauté pan. Add shallots and salt. Sauté over medium heat until the shallots are soft, 3 min.

  2. Add the wine. Simmer over medium-high heat to reduce by a third, about 5 to 8  mins.

  3. Add the thyme, tarragon, beef broth and black pepper. Simmer over medium high heat until the sauce has reduced by half 10-15 min.

  4. When done, in a small bowl mix the arrow root powder with some of the liquid until diluted, then add it back to the sauce and mix slowly until it thickens.

  5. Stir in the marrow and season the sauce with salt to taste.

  6. Remove the sauce from the heat.


For the Steak


  1. Heat a cast iron skillet or grill over high heat. Cook the steak for 3-5 minutes (depending on the steak’s thickness) until your desired doneness is reached. Internal temperature should be 125˚F, or medium rare, but if not, flip again and cook until desired doneness. (3-5 minutes per side will give you a good medium steak.)


  1. Remove the steak from the pan and let it rest covered for 5 minutes before topping with the sauce and serving.



*If you can't find bone marrow (or a marrow bone), or just really don't want to, make a beurre manié, a mixture of butter and flour that adds almost as much richness as marrow. 

 In a small bowl or ramekin, mash together 1 tablespoon of butter with 1 tablespoon of flour with a fork or back of a spoon until thoroughly integrated.

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