This is one of the true classics of french cuisine and it comes of course from the Bordeaux region of France. The real Entrecote Bordelaise is not done like this at all. The original recipe calls for the steak to be grilled, not sauteed, on a bed of vine branches and then topped with a red wine and shallot recuction. I was told this by a native of Bordeaux familiar with the history of the dish.
However, now in restaurants and hotels it is sauteed and covered with a bordelaise sauce.
The most complicated part of this dish is the sauce but it is really quite easy to make. To make this sauce you really need demi glace which is a reduction of veal stock until it is thick.
The other way to make it is to follow the instructions above and when the reduction is done whisk in some whole butter. This is a good and easy substitute because the butter will thicken the sauce . You have to be careful not to boil the sauce after you put the butter in or it will separate.
The advantage of having demi glace is that you don't end up with a sauce rich with butter. You can buy demi glaze in the stores but I don't know what it tastes like.
The endives are simply cooked slowy in olive oil with the addition of white wine until they are tender.
I think there is a recipe for the gratin dauphinois on this blog.
This dish was outstanding.