Rib Steak Bordeaux style: Entrecote Bordelaise

Ingredients

• 1 (2-pound) entrecote or rib steak at room temperature
• 1 tablespoon olive oil
• Essence, recipe follows
• Salt
• Freshly ground black pepper
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup finely chopped shallots
• 1 cup red Bordeaux
• 1 sprig thyme
• 1 cup beef broth
• 4 ounces beef marrow, poached and cut into pieces
• Watercress, garnish
• Blue Cheese Mashed Potatoes, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• 4 large Idaho potatoes (about 3 pounds)
• 1 3/4 teaspoons salt
• 1/2 cup heavy cream
• 6 ounces Roquefort, or other French blue cheese such as Bleu d'Avergne or Fourme d'Ambert
• 2 tablespoons minced fresh parsley leaves
• 4 tablespoons unsalted butter
• 1/4 teaspoon freshly ground black pepper

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