Rib-eye steak with Bordelaise sauce (Entrecôte sauce Bordelaise) from Cooking at Home on Rue Tatin by Susan Herrmann Loomis

  • shallots
  • parsley
  • butter
  • beef stock
  • Bordeaux wine
  • beef rib-eye steaks More Information

    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.

  • marrow bones

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.

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