Entrecote a la bordelaise is Bordeaux's beef-and-wine signature, a thick rib steak grilled over vine cuttings then served with a red-wine, shallot and bone-marrow sauce, with a single bone of marrow on top.

The recipe was born in the Medoc vineyards in the 19th century, when winemakers grilled beef on the embers of the old barriques after wine season. Today most Bordeaux brasseries grill the steak over vine sarments rather than vine barrels, but the wine-and-shallot sauce with marrow has stayed canonical. The Bordelais bistros La Tupina, La Brasserie Bordelaise and Le Mably each keep their own version, and the sauce is sometimes called sauce bordelaise across French menus.

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