2 6-8 oz each sirloin steak salt and pepper 6 Tbsp unsalted butter
softened 2 tsp parsley :
minced 2 tsp chervil
minced 2 shallots :
minced Sprinkle both sides of the steak with salt and pepper. Grill over a hot fire. While it is cooking, mix
over very low fire in a small pan, with a fork:
the butter with the chopped herbs and shallot until creamy. Just before serving, place half the butter on two hot serving plates. Place the cooked steaks on top and the rest of the butter on the top of the steaks. Serve very hot. Shared by Sherilyn Schamber
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Low Carb Classic Recipe . Entrecote a la Bordelaise . Steak with a Red Wine and Shallot Sauce.
We started off with Soupe a l'oignon maison. Eleanor asked the waiter what kind of steak is Entrecote. He pointed to his ribs, but couldn't think of the English word. He pointed to the next table of young ladies, and said Ask them. They speak English. They called it a rump steak, and said it is very good. The waiter was actually correct. Entrecote translates to rib steak. Eleanor ordered Entrecote poelee Bernaise. My choice was Cote de Boerf. We each ate half and then switched plates. Total cost of the meal with wine was 52.10 Euros ($70.33 U.S.) plus an extra 2 euros for our good waiter. He was excellent.
Cooking Rib Eye As Provencal
Cooking Rib Eye As Provencal Or Entrecote Come En Provence
This very delicious French dish is a favor in most French restaurants. This dish is a combination of potatoes, onions, garlic, bell peppers, zucchini, tomatoes and aromatic herbs (thyme, basil, bay leave, rosemary). The rib eye is grilled to taste and smothered with mustard and a sauce made with madeira wine.
This is one of the most desirable and delicious French dishes.