Marrow bones in pan, ready to be roasted.
This is a recipe for the French dish Entrecote à la Bordelaise, a classic ribeye steak served with shallots and bone marrow.
A bite of this can be best described as "meat heaven". It feels luxurious, is incredibly nourishing, and takes only 20 minutes to prepare. Enjoy!
If you’re active on Instagram, please tag us at @stjohnsorganicfarm when you post a photo of the final result! We’d love to see how it went in your kitchen!
Entrecote à la Bordelaise
INGREDIENTS
2 St. John’s organic, grass-fed ribeye steaks
3-5 St. John’s organic, grass-fed marrow bones
1 shallot, finely diced
salt
pepper
METHOD
Preheat oven to 400 degrees. Place bones in baking dish and bake 15 minutes or until marrow is easily removed from bones.
Using a butter knife or small spoon, remove marrow from bones.
Pat steaks dry with paper towel and season well with salt and pepper. Grill steaks until medium-rare, about 3-4 minutes per side.
While steaks are warm, spread bone marrow on steaks and garnish with shallots. Serve immediately.
I hope you enjoy this simple and delightful French dish. Tag us on Instagram to let us know what you think!