Entrecôte steak with red wine, bone marrow and shallots

ENTRECÔTE À LA BORDELAISE Entrecôte steak with red wine,rnbone marrow and shallotsrnFEW CEPS OR ALTERNATIVELY some puréed potatoes make a marvellous accompaniment to this delicious dish. PREPARATION The sauce: Melt half the butter in a saucepan, add the shallots and sweat for 2 minutes. Add the red wine, bouquet garni and crushed peppercorns and bring to the boil. Reduce the liquid by one-third, then add the veal stock. Cook over low heat for 20 minutes, then remove the bouquet garni. Using a whisk, beat in the remaining butter, season with salt and pepper and keep hot. The bone marrow: Using the back of a meat cleaver, crack open the bone encasing the marrow (or ask the butcher to do it for you). Put the marrow in a saucepan with a little cold water, bring to the boil, remove from the heat and set aside. COOKING Brush the steak with groundnut oil, lightly salt both sides and cook to your taste in a frying pan or under a very hot grill. Allow 2 minutes per side for rare steak,rnlonger if you like your meat better done. Leave the steak to rest on a rack for 3 minutes so that the blood does not run out when you serve it. SERVING Cut the steak into 4 diagonal slices and arrange on a heated serving dish. Drain the marrow and cut it into large cubes or rounds. Add it to the hot sauce and immediately pour the sauce over the meat. Sprinkle with parsley and garnishrnwith a bunch of watercress. Serve at once. rnSERVES 2rnPREPARATION TIME:rn20 MINUTESrnCOOKING TIME: 30 MINUTES INGREDIENTS 1 entrecôte steak weighing aboutrn450g/11brn60g/2oz butterrn60g/2oz shallots, finely choppedrn150ml/5fl oz red bordeauxrn1 small bouquet garnirn10g/34 oz white peppercorns anabolics crushedrn100ml/31/2fl oz Veal stock (recipernPage 15)rn1 marrow bone (to give aboutrn200g/7oz marrowrn1 tablespoon groundnut oilrn1 tablespoon chopped parsleyrn1 small bouquet of watercress, torngarnishrnsalt and freshly ground pepper