Grilled Beef Loin, Potato Gratin, and Bordelaise Sauce
- 1 1/4 pounds beef loin (1 kg)
- 1 cup clarified butter (20 cl)
- 1 1/2 ounces butter (40 g)
- fleur de sel
- 1 1/4 teaspoons Sarawak black pepper (5 g)
- 2 ounces shallots (60 g)
- 1 sprig thyme
- 1/2 bay leaf
- 4 bottles red wine (Côtes-du-Rhône, for example)
- 1 cup beef jus (20 cl)
- 3 1/2 ounces beef marrow (100 g)
- olive oil
Step 1: Beef
Remove the chain muscle and any nervous membranes from the beef. Cut 4 tournedos, 6 1/2-6 3/4 ounces (180 to 190 g) apiece. Lay on a clean tray, cover with plastic wrap, and set aside in a cool place.
Reserve the trimmings for another recipe.
Step 2: Bordelaise Sauce
Ground the Sarawak pepper, and filter through a tamis to keep only the coarsest pieces.
Peel and thinly slice the shallots.
Heat some olive oil in a saucepan, and sweat the minced shallots with a teaspoon of coarsely ground pepper. Add the thyme and the half bay leaf, then moisten with the first bottle of red wine. Flambé and reduce to a demi-glace.
In the meantime, pour a bottle of red wine into a large saucepan, and bring to a boil. Reduce until nearly a glaze. Moisten with the second bottle, reduce to a glaze again, then complete the operation a third time to end up with a red wine reduction made from three bottles of wine. Set aside in a small clean bowl, using a rubber spatula to remove it from the pot.
Moisten the red wine and shallot reduction with the beef jus, and gently infuse on the edge of the range. Skim as often as possible to get a smooth and shiny sauce.
After 30 minutes of cooking, remove the saucepan from the heat, infuse for 10 minutes, and filter into a clean bowl through a fine-meshed chinois. Cool immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse