Bone-In Ribeye Steak Bordelaise with Red Wine and Marrow – Restaurant Style at Home
A thick bone-in steak seared in a hot pan, topped with a glossy red wine bone marrow sauce, served alongside creamy mashed potatoes and buttery asparagus – this is classic French steakhouse food you can make at home in Canada or the US.
Ingrédients
Steak & sauce
- 800 g 1.75 lb bone-in rib steak or côte de boeuf
- 500 g 1.1 lb beef marrow bones
- 250 ml 1 cup dry red wine
- 200 ml ¾ cup rich beef stock or demi-glace
- 40 g 3 tbsp cold unsalted butter, diced
- 40 g 1.5 oz shallots, finely minced
- 30 g 2 tbsp beef/duck fat or neutral oil
- Salt and freshly ground black pepper to taste
- 1 thyme sprig 1 small bay leaf (optional)
Mashed potatoes
- 1 kg 2.2 lb potatoes
- 80 g 6 tbsp unsalted butter
- 200 ml ¾ cup warm milk
- Salt and white pepper to taste
Asparagus
- 400 g 14 oz asparagus
- 1.5 L 6 cups water + 15g (1 tbsp) salt
- 20 g 1.5 tbsp duck fat or butter
Instructions
- Roast marrow bones: Preheat oven to 350°F / 180°C. Roast 500g marrow bones for 40–45 minutes. Scoop out marrow, reserve, and keep the roasting juices.
- Make mashed potatoes: Boil 1kg potatoes in salted water until very tender (20–25 minutes). Drain, mash or rice, mix in 80g butter and 200ml warm milk. Season and keep warm.
- Blanch asparagus: Boil 1.5L water + 15g salt. Cook 400g asparagus for 3 minutes, drain and refresh. Reheat later in 20g duck fat or butter.
- Cook steak: Temper 800g bone-in steak, pat dry, season. Sear in a very hot pan with 30g fat for 3–4 minutes per side, plus edges. Finish if needed to reach 125–129°F / 52–54°C. Rest 10 minutes.
- Make bordelaise sauce: In steak pan, sweat 40g shallots briefly. Add 250ml red wine, thyme and bay leaf; reduce by two thirds. Add 200ml beef stock/demi-glace and roasting juices; reduce to a coating consistency. Stir in reserved bone marrow, then whisk in 40g cold butter off the heat. Season.
- Finish asparagus: Warm asparagus in duck fat or butter until hot and glossy.
- Serve: Plate mashed potatoes and asparagus. Slice rested steak and arrange on plates. Spoon bone marrow bordelaise sauce generously over the steak and serve immediately.
Vidéo
Notes
Substitutions and variations
- Steak cut: use bone-in ribeye, striploin, New York strip, T-bone or even hanger steak. Just adjust the cooking time based on thickness.
- No marrow bones: use a very good quality beef stock or demi-glace and add extra butter at the end to give body to the sauce. The flavour won’t be as traditional, but still delicious.
- Different sides: swap the mash for Parisian potatoes, authentic Belgian fries, creamy gratin dauphinois or even rice pilaf.
- Other sauces: alternate with my Roquefort steak sauce, herb butter entrecôte sauce or creamy mushroom steak sauce.
FAQ – Steak bordelaise
Can I make bordelaise sauce without marrow bones?Yes. Use a good beef stock or demi-glace and finish with extra butter. The sauce will still be rich and flavourful, but it won’t have the same traditional bone marrow character. What red wine is best for bordelaise sauce?
A dry red with good structure: Bordeaux blends, cabernet sauvignon, merlot or a Rhône-style wine. Use something you’d be happy to drink with the steak, but it doesn’t need to be expensive. Can I make the sauce ahead of time?
You can make the wine + stock reduction ahead, then gently reheat and add the marrow and cold butter right before serving so the sauce stays glossy and emulsified. Can I use boneless steak?
Absolutely. Ribeye, striploin or New York strip all work very well. Just aim for steaks around 250–300g (9–10 oz) per person and adjust the searing time. How do I reheat leftovers without overcooking the steak?
Gently warm the sliced steak in a low oven (250–265°F / 120–130°C) or briefly in a pan with hot sauce. Avoid high heat or microwaving, which can overcook and toughen the meat.