Better_HomesandGardensAustralia-February_2017

Cook’s tips

Entrecôte

à la bordelaise

n Bones containing rich

marrow are available

from butchers. Ask

your butcher to cut

into required pieces.

n Demi-glaze is

available from good-

quality butchers and

delis. If you are unable

to obtain demi-glaze,

put 500ml salt-

reduced beef stock in

a saucepan and bring

to the boil. Simmer for

20 minutes or until

reduced to 300ml.

Fire-grilled beef

Entrecôte à la bordelaise (grilled steak

with red wine and eschalot sauce)

Photography Andre Martin, Benito Martin, Marina Oliphant; styling Stephanie Souvlis, Caroline Velik; food preparation Dixie Elliott, Sarah-Jane Hallett, Jamie Humby

minutes or until aromatic.

Add breadcrumbs and garam

masala and cook, stirring

occasionally, for 8 minutes

or until lightly toasted.

Tr ansfer mixture to a large

bowl and stir in parsley.

Season then set aside.

3 Combine radishes, salad

leaves and seeds in a large

bowl. Add vinegar and

remaining oil. Season with

a little chilli and salt. Serve

fish topped with breadcrumb

mixture, along with salad and

lemon wedges on the side.

Fire-grilled beef

Preparation time: 10 mins

plus 15 mins resting

Cooking time: 12 mins

Serves 4

4 x 350g thick-cut

porterhouse steaks

2 tsp whole white

peppercorns

1 tsp celery seeds

1 tsp fennel seeds

½ cup extra virgin olive oil

1 Tbsp sea-salt flakes

Lime cheeks, to serve

1 To preheat coal fire, use

dense hardwood, allowing

timber to completely burn

down to coals before cooking.

Put grill over coals (ensuring

it’s not too high above coals)

and preheat. Using a large

sharp knife, score both sides

of steaks in fine parallel lines

in a crisscross pattern.

2 Crack peppercorns, celery

seeds and fennel seeds with

the side of a knife or rolling

pin. Rub spice mix onto

steaks with oil and salt then

set aside for 10 minutes.

3 Cook steaks on grill,

turning often, for 12 minutes

or until well-browned and

medium-rare. Transfer to

a plate and allow to rest

for 4 minutes. (Steaks

will be cooked medium.)

Serve with lime cheeks.

Entrecôte à la bordelaise

(grilled steak with red

wine and eschalot sauce)

Preparation time: 20 mins

Cooking time: 1 hour

Serves 2

4 x 3cm-thick pieces

bone with marrow

(optional, see Cook’s

tips, below right)

7 eschalots

Sea-salt flakes and

freshly ground black

pepper, to season

2 Tbsp extra virgin olive oil

150g butter, chopped

4 cloves garlic, crushed

3 sprigs thyme

1 fresh bay leaf

350ml cabernet sauvignon

300ml demi-glaze (see

Cook’s tips, below right)

2 x 300g porterhouse

steaks, at room

temperature

Finely chopped flat-

leaf parsley, to

garnish (optional)

1 Preheat oven to 180°C.

If using bones with marrow,

cook in a small saucepan

of boiling salted water for

1 minute. Drain and set aside.

2 Put a sheet of aluminium

foil on a flat surface. Put

4 of the eschalots on foil.

Season then drizzle over

1 Tbsp of the oil. Fold foil to

enclose eschalots. Put on an

oven tray and roast for 30

minutes or until tender. Set

aside in foil to keep warm.

3 Meanwhile, remove skins

and finely chop remaining

3 eschalots and set aside.

Heat 20g of the butter and

remaining oil in a medium

frying pan over a medium

heat. Add chopped eschalots

and garlic. Cook for 2

minutes or until softened.

Add thyme, bay and red

wine and bring to the boil.

Simmer for 20 minutes or

until wine is reduced by two-

thirds. Add demi-glaze and

return mixture to the boil.

Simmer for 20 minutes or

until mixture is reduced by

two-thirds. Take off heat.

4 Put bones, if using,

on an oven tray. Roast for

10 minutes or until marrow

is heated through. Heat a

chargrill pan over a high heat.

Season steaks on both sides.

Grill steaks for 6–8 minutes

for medium-rare or until

cooked to your liking. Transfer

to plate and cover with foil

to rest and keep warm.

5 Return sauce to heat

and bring to the boil. Add

remaining butter, a little at

a time, stirring after each

addition until butter is melted

and well combined – this

will add a gloss and richness

to the sauce. Season.

6 Transfer steaks to two

serving plates. Top with

marrow bones, if using.

Squeeze roasted eschalots

from their skins onto steaks.

Spoon sauce over steaks

and serve sprinkled with

chopped parsley, if using.

BETTER HOMES AND GARDENS, FEBRUARY 2017 bhg.com.au 109