Daniel’s Grilled Rib-Eye Steaks
Bordelaise Sauce and Tricolor Caesar Salad
Entrecôte à la bordelaise is a classic French dish often prepared in Pomerol and Saint-Émilion using the recovered wine lees from egg white fining, the process used to clarify red wine. Typically served for our Pressing Lunch, which marks the end of harvest, the recipe is prepared for our staff by our winemaking team and hails from Daniel Baron, our previous Director of Winemaking, from his time working at Château Petrus.
Serves 6-8 / Prep Time: / Total Time: (plus optional overnight marinade)
Marinate the steaks:
- Whisk together all of the marinade ingredients in a small bowl.
- Place the steaks in a 1-gallon resealable plastic bag and add the marinade. Press the air out of the bag and seal, then turn the bag a few times to coat the steaks evenly.
- Let stand at room temperature for 1 hour or refrigerate for up to 24 hours. (Remove the steaks from the refrigerator 30 minutes before grilling.)
Make the sauce:
- Melt the butter in a large saucepan over medium heat.
- When the butter begins to bubble, add the shallots, turn down the heat to low, and cook, stirring occasionally, until the shallots are golden brown, about 45 minutes.
- Add the wine and bay leaf and bring to a boil. Cook until the wine is nearly evaporated, 3 to 4 minutes.
- Add the stock, raise the heat to high, and bring to a boil. Turn down the heat to medium and simmer, skimming any oil or foam from the surface, until the stock is reduced by about three-fourths, about 1 hour. Season with salt and pepper.
Grill the steaks:
- Prepare a hot charcoal fire or preheat a gas grill to high for direct cooking.
- Grill the steaks, turning once, to your desired doneness, 6 to 8 minutes for medium-rare.
- Let the steaks rest for 5 minutes, then slice against the grain into thin ribbons.
- Cut the baguettes, crosswise, into 6 to 8 equal sections total. Slice each baguette section in half lengthwise from the top, stopping about 1/2 inch from the base without piercing the bottom. Spread open each baguette section, cut side up, to create a wide V-shaped opening.
- Pile the steak ribbons down the middle of each baguette section and spoon the sauce on top. Serve with a Caesar salad on the side.