Entrecôte with Red Wine Sauce and Roasted Bone Marrow Butter

Ingredients

• 4 entrecôte steaks (about 300g each, 3cm thick), at room temperature
• 2 tbsp neutral oil
• Flaky sea salt, black pepper
• Bone marrow butter:
• 100g room-temperature butter
• 2 tbsp roasted bone marrow (or skip and use plain butter with thyme)
• 1 tbsp parsley, finely chopped
• Flaky sea salt
• Red wine sauce:
• 2 shallots, finely chopped
• 300ml red wine
• 200ml beef stock
• 1 tbsp butter
• 1 tsp Dijon mustard
• Black pepper

Method

1. 11. Bone marrow butter: mash together butter, bone marrow (if using), parsley, and salt. Roll into a log in clingfilm, freeze 15 minutes.
2. 22. Red wine sauce: sauté shallots in a little butter 2 minutes. Pour in red wine, reduce to a third. Add stock, reduce by half. Strain if you like. Whisk in butter and mustard. Keep warm.
3. 33. Season the steaks generously with salt and pepper. Heat a cast-iron pan until smoking.
4. 44. Sear in neutral oil 3–4 minutes per side for medium-rare. Rest 5 minutes on a warm plate.
5. 55. Cut a thick slice of bone marrow butter and place on each steak. Serve with the red wine sauce alongside.