Grilled Steak Bordeaux Style
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
In Nice, the steak is frosted with beaten egg-whites and fried in onions and garlic.
Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3793Calories
51 gProtein
17 gCarbs
391 gFat
Full nutrition (34 nutrients)
Calories3793 kcal
Protein51 g
Carbohydrates17 g
Fiber1 g
Sugars2.2 g
Total Fat391 g
Saturated Fat168 g
Monounsaturated Fat110 g
Polyunsaturated Fat10 g
Omega-32.6 g
Cholesterol663 mg
Sodium890 mg
Potassium1032 mg
Calcium98 mg
Iron5.4 mg
Magnesium57 mg
Phosphorus516 mg
Zinc7.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C1.2 mg
Vitamin A3.5 mcg
Vitamin E0.2 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B121.7 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.4 mg
Folate18 mcg
Choline39 mg
Caffeine0 mg
Water314 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 135. The excerpt below is the record exactly as published.
GRILLED STEAK BORDEAUX STYLE {Entrecote a la Bordelaise) Grilled sirloin or Delmonico steak served with Bordelaise Sauce. BORDELAISE SAUCE (BROWN) FOR GRILLED STEAKS 2 slices bacon, minced l/2 cup claret i tablespoon butter Herb bouquet i tablespoon minced shallot 2 tablespoons bread crumbs, 2 tablespoons minced ham sifted Yi garlic clove, minced l/+ pound beef marrow, sliced 1 cup stock Salt and pepper 1 teaspoon beef extract
Cook this with the app: pantry check, scaling, and the assistant.