Grilled rib steaks with red wine and marrow sauce (Entrecôte à la Bordelaise) from Lobel's Meat and Wine: Great Recipes for Cooking and Pairing (page 44) by David Lobel and Evan Lobel and Mark Lobel and Stanley Lobel and Leon Lobel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef stock for veal stock, and beef strip steaks for beef rib steaks. You may use the Veal stock recipe on p. 213.

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