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Food and wine pairing

Bordeaux style sautéed rib steak

Photo de Kent Wang (CC BY-SA 2.0)
https://www.flickr.com/photos/kentwang/14869354506/

Beef

Bordeaux style sautéed rib steak

Rib steak : rib of beef with bone attached.
Bordelaise sauce : a red wine reduction infused with bone marrow, shallots, tarragon or thyme, butter, and flour.

Synonyms

  • Bordeaux style pan-fried rib steak with bordelaise sauce
  • Bordeaux style pan-fried rib steak with wine merchant's sauce
  • Bordeaux style pan-roasted rib steak with bordelaise sauce
  • Bordeaux style pan-roasted rib steak with wine merchant's sauce
  • Bordeaux style pan-seared rib steak with bordelaise sauce
  • Bordeaux style pan-seared rib steak with wine merchant's sauce
  • Sautéed rib steak with wine merchant's sauce

See also:

  • Côte de bœuf à la poêle

This dish pairs well with 5 drinks :

Faugères rouge

Faugères rouge
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
Pairing with a dominant Carignan and Grenache grapes.
>dish info

Fronsac

Fronsac
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 5 to 10 years old.
>dish info

Madiran

Madiran
Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.
Aging potential (estimation) : 8 to 12 years old.
>dish info

Saint-Julien

Saint-Julien
Still red wine(s)

Serve at 15-17°C or 59-63 °F.

Can be drunk from : 5 years, 8 years at least for a 1855 classed growth.
Aging potential (estimation) : 10 to 25 years old and more for a 1855 classed growth.
>dish info