Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Entrecôte Bordelaise
Entrecôte Bordelaise is pure culinary tradition from the Bordeaux region—and the essence of minimalist grilling: no sauce, just the aroma of vine wood embers. Shallots and parsley added at the end bring ultimate freshness.
Preparation time: 30 minutes Ingredients: 4 servings
| Ingredients | ||
|---|---|---|
| 2 | dry-aged rib-eye steaks (500–600 g each) | |
| 1 | bunch fresh parsley | |
| 1 | pink shallots | |
| Dry vine wood for grilling | ||
| Salt | ||
| Freshly ground black pepper | ||
| For serving (optional): a bunch of fresh vine leaves to place the meat on | ||
Preparation
Season the rib-eye steaks generously with salt and rub it in well.
Light a fire using dry vine wood. The embers will not last long, so work quickly: grill the meat directly over the flame. Grill the steaks over high heat for about 2 minutes per side, allowing a nice Maillard reaction to form on the outside while keeping the inside rare.
Finely dice the shallots and roughly chop the parsley—prepare both separately. Once the meat is done, place it on a preheated plate and cover with the shallots and parsley. Let it rest for about 10 minutes so the juices redistribute and the residual heat releases the herbs’ aroma.
Season with freshly ground pepper, slice the meat, and, if desired, serve on fresh vine leaves with freshly fried pommes allumettes.
