Yesterday, after weeks of perfect summer weather, it suddenly started to rain cats and dogs here in the city. It´s cooled down a bit, and the breeze was so refreshing; a summer rain, you may say, the long awaited arrosage (watering) for all the plants at risk of drying out. And you´d be so right. But still, I can´t ignore there´s something in the air, as if summer was to say: Did you really think I would stay here forever? It gave us the cold shoulder for a moment, a gentle reminder that there will be grey days ahead, eventually.
So yes, I understand, and what else can I do than make the best of it? I don´t know when summer is going to be over, but I know this kind of weather, even if it´s not more than a brief episode for now, puts me in the mood for a glass of good red wine, which almost inevitably comes with a meaty appetite: time for a steak.
Since I had a just opened bottle of Bordeaux as a starting point, I prepared my steaks à la Bordelaise, meaning with shallots braised in red wine as it´s tradition in the Bordeaux wine area. Just as delicious as steak with sauce Béarnaise, but, to put it in Yedi words, on the dark side both in taste and flavor. I can´t decide what I prefer: the Béarnaise with its light, buttery acidity and that incomparable tarragon flavor, or the Bordelaise version with its silky, sweetish, melt in the mouth shallots. Both ways are among my favorite meals ever.
Steak with shallots à la Bordelaise
2 steaks, I chose faux-filets, each about 250 g
10-12 small or 5-6 large shallots, sliced lengthwise
small glass of red wine
50 g butter
fleur de sel and pepper to taste
Take the meat out of the fridge about 1 hour before cooking – it should be at room temperature.
Slice peeled shallots lengthwise.
In a heavy cast iron pan, heat butterfat or another oil suitable for frying at high heat (for example peanut butter oil), wait until it sizzles. Add steaks and fry at very high heat for about 2 1/2 minutes from each side for rosé/medium- more or less, depending on desired cuisson. Set aside on a plate.
In the same pan, add shallots, cook for a few minutes until tender, stirring frequently.
Deglaze with wine, reduce for 1-2 minutes, until thickened. Reduce heat to low, add butter, salt, pepper and juices from the meat and serve.
Parsley potatoes:
I recommend to start this meal by cooking the potatoes and proceed with the sauce and meat when the potatoes are almost cooked through.
Wash about 400 g small potatoes and pat dry. Cut larger ones into chunks or slices of even size – mine were really small, about the size of a large date.
Fry until tender and brown from all sides, flipping. It took about 12 minutes for me, using duck fat which slightly accelerates the process. When almost cooked through, add a handful of chopped parsley and 1-2 chopped garlic cloves, toss and fry for another minute. Season to taste.
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Steak à la Bordelaise
Ein heftiger Regenguß ereilte gestern die Stadt, eine an sich willkommene Abkühlung nach wochenlanger Hitze und fast durchgehender Trockenheit, die aber einen Hauch zu herbstlich ausfiel, um als reiner Sommerregen durchzugehen. Es beschlich einen das Gefühl, der Sommer habe mit Absicht kurz die kalte Schulter gezeigt, um daran zu erinnern, daß er auch anders kann; nämlich sich von heute auf morgen davonmachen.
Doch ganz so weit ist es nicht, denn während ich dies schreibe, kommt die Sonne schon wieder durch. Gott sei Dank. Trotzdem weckt eine Wetterlage wie die gestrige, und sei sie noch so vorübergehend, bei mir unweigerlich den Appetit auf roten Wein und rotes Fleisch. Zeit für ein Steak.
Ausgangspunkt für dieses Rezept ist folglich eine gerade geöffnete Flasche Bordeaux. Steak à la Bordelaise, mit Schalotten in Rotwein, ist ähnlich wie Steak mit Sauce Béarnaise einer der Klassiker der französischen Bistroküche, und eines meiner unangefochtenen Lieblingsessen. Unmöglich mich zu entscheiden, welche Version ich lieber mag: die estragon-ig buttrige, säuerliche Leichtigkeit einer Béarnaise, oder die süßlich-zarten Schalotten, die fast auf der Zunge zergehen.
Steak à la Bordelaise
2 gut abgehangene Steaks, je etwa 250 g schwer
10-12 kleine oder 5-6 große Schalotten, längs in Streifen geschnitten
Ein kleines Glas Rotwein
50 g Butter
Fleur de sel & Pfeffer
Fleisch ca. eine Stunde vorher aus dem Kühlschrank nehmen, es sollte Raumtemperatur haben.
Die geschälten Schalotten längs in Streifen schneiden.
In einer schweren Pfanne Butterfett oder ein anderes stark erhitzbares Fett (z.B. Erdnussöl) erhitzen, bis es zu brutzeln beginnt. Steaks von jeder Seite etwa 2 1/2 Minuten bei starker Hitze braten für Medium/Rosé. Herausnehmen und ruhen lassen.
In derselben Pfanne Schalotten unter häufigem Wenden ein paar Minuten braten, bis sie weich sind (Hitze etwas reduzieren). Mit Rotwein ablöschen, bei wieder starker Hitze 1-2 Minuten einkochen/reduzieren. Butter zugeben, den beim Ruhen ausgetretenen Fleischsaft einrühren, abschmecken und mit dem Fleisch servieren.
Petersilienkartoffeln:
Am besten ist es, mit den Kartoffeln anzufangen und das Fleisch erst zu braten, wenn die Kartoffeln fast durch sind.
Etwa 400 g kleine Kartoffeln waschen und abtupfen. Größere in Stücke schneiden, so daß alle gleich groß sind, wie eine große Dattel ungefähr.
Kartoffeln von allen Seiten bei mittlerer bis starker Hitze braten, bis sie schön knusprig sind. Mit Entenfett, das den Prozess etwas beschleunigt, dauert das bei dieser Größe ca. 12 Minuten. Kurz vor Ende der Garzeit eine gute Handvoll Petersilie und 1-2 klein gehackte Knoblauchzehen zufügen, kurz wenden, salzen/pfeffern und servieren.
A good bottle of wine is always an inspiration. Nice images.
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That´s true ;-)!!
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I hope summer stays around a little longer but I would love to have some of that rain to help with our drought we have here in California. The shallots à la Bordelaise look very tasty. Have a lovely weekend.
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Thank you Gerlinde & you too! Sending over some of that rain….
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Long story, but I crave this dish…. The last time I looked forward to it, I was in the TGV bound for Paris but was stroked by a massive panick attack. Thanks for this 😉
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Oh no, sounds terrible! I hope the recipe can erase that episode…
PS: I have not so good TGV memories, too: Traveling with my little daughter recently who cried almost non stop, it was a loooong 2 hours ride!
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🙂 Oh God no! The recipe sounds like a perfect plan for the weekend!
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This came out so so so beautiful… I haven’t had such a gorgeous steak like that in a very long time… you’ve inspired me. I adore how this is made with a Bordeaux. Perfection!
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That´s so great to hear! I really love simple, but somehow exquisite dishes like that. Thanks so much for our lovely words! Have a wonderful weekend (here it´s raining again), Sabinex
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You take fabulous pictures. The food looks so good.
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Thank you for these lovely words! Glad you stopped by here!
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I love autumn, but dread what comes after. This may be consolation. Beautiful photos, as always.
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Oh my! This looks divine! Those potatoes are calling my name!
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Thanks so much, Kathrina! Those simple recipes often are best!
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Wow this looks sooo good! I can only imagine what it must have smelled like…heavenly ; )
http://madelinemarieblog.com/
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Thanks, Madeline!
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hmmmm, das sieht fantastisch lecker aus. LG Annette 🙂
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freut mich, Annette!
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How gorgeous and herby do those shallots look?! I must admit, I’m yet to eat a steak I’m crazy about, I always find that when I chew a piece of steak, my mouth begins to do battle with the meat, but with these images you could change my mind! In Berlin, the skies have taken a grey tone as well, but I hope for sunnier days ahead!
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Good morning to Berlin! We´re facing a sunny day over here, you too? Please try steak sometime ! It´s too good!If you had to chew too much, maybe you cooked it too long or didn´t have the right cut? For this is essential – entrecôte is fine for example, and of course the filet. A little pricy, but every once in a while amazing comfort food, especially with a glass of red wine (or 2)!
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Ok, duly noted, will give steak another try. Ps I’ve never cooked it, but have had it once or twice at restaurants. Enjoy your summer’s day!
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You too!
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Je connais cette recette par cœur et je peut te dire que ta version me donne très envie ! Même plus que au restaurant 😉
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Etant une vraie Bordelaise, tu as certainement une grande expérience avec cette recette, Eva! suggestions pour l´améliorer?
Bon weekend! Sabine
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This is beautiful 🙂 thank you
Shruthi
http://nyambura.co
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my pleasure! Glad you like it!
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I just stumbled across your blog and I love your recipes as well as your writing!
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Bonjour Tamar, I´m so happy to hear that! Thanks so much for commenting & being here! Have a great day, and all the best from Paris, Sabine
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