Côte de Boeuf Bordelaise is a classic French dish that epitomizes indulgence and culinary finesse. Begin with a prime rib steak, ideally bone-in, seasoned generously with salt and pepper. Reverse sear it in a 250 degree F oven, finished by a Sear in a hot pan to achieve a caramelized crust. Meanwhile, prepare the Bordelaise sauce: a rich reduction of red wine, beef broth, shallots, and thyme, simmered to perfection. Once the steak rests, drizzle it with this velvety sauce, allowing the flavors to meld. Serve alongside roasted potatoes and a robust red wine, and savor the decadence of this timeless gastronomic masterpiece.
Internal Temperature Chart for Steak
Rare remove from heat @ 118 degrees for final temperature of 120
Medium Rare remove from heat @ 125 for final temp of 130
Medium remove from heat @ 136 degrees for final temperature of 140
Medium Well remove from heat @ 143 degrees for final temp of 150
Well Done remove from heat @ 154 degrees for final temp of 160
Bordelaise Sauce
3/4 Cup dry red wine ( the kind you would be willing to drink)
2 medium shallots
1/4 teaspoon dried thyme
1 bay leaf
2 cups Beef Stock
Fine Sea Salt or Kosher Salt
Fresh ground pepper to taste
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Негізгі бет Cote de Boeuf Bordelaise, Easier to Cook than Pronounce
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