Côte De Boeuf De Wagyu Et Galettes De Pommes De Terre * Recipe

Time2h

Serves2

Bone-in Wagyu Tomahawk with Potato Galette and Bordelaise Sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Make the Sauce
In a saucepan, sauté the finely chopped shallots in 2 tablespoons of butter over medium heat until translucent. Add red wine and thyme, and reduce it until it is thick and syrupy. Pour in the beef stock and simmer until reduced by half. Remove from heat and whisk in the remaining butter. Season with salt and pepper to taste.