Bifteck Marchand De Vin Recipes

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MARCHAND DE VIN



Marchand De Vin image

Recipe from Nola Cuisine. You will find this sauce in all of the old line restaurants: Anotoine's, Galatoire's, Brennan's, Arnaud's.

Provided by Lavender Lynn

Categories     Sauces

Time 1h5m

Yield 2-3 Cups

Number Of Ingredients 10

3 tablespoons unsalted butter
1/2 cup ham, Finely Minced
1/2 cup green onion, Finely chopped
1/2 cup mushroom, finely chopped
2 tablespoons garlic, Minced
2 tablespoons flour
1 1/2 cups beef stock
3/4 cup red wine
salt & freshly ground black pepper, to taste
1 dash cayenne

Steps:

  • Melt the butter in a heavy saucepan and saute the Ham, Onions, Mushrooms, and Garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the Beef Stock and Red Wine, Bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should coast the back of a spoon.

Nutrition Facts : Calories 344.7, Fat 19.9, SaturatedFat 11.8, Cholesterol 64, Sodium 1212.5, Carbohydrate 13.6, Fiber 1.2, Sugar 1.6, Protein 12.4

BIFTECK MARCHAND DE VIN



BIFTECK MARCHAND DE VIN image

Categories     Beef     Dinner

Yield 2-4 servings

Number Of Ingredients 9

1 cup red wine
2 shallots, peeled and minced
2 tablespoons vegetable oil
12 tablespoons butter, softened
1 2-pound aged sirloin or ribeye (about 1 1/2-inch thick)
Salt and pepper
1-2 tablespoon glace de viande
1 1/4 teaspoon lemon juice
Leaves from 6 sprigs parsley, chopped

Steps:

  • Preheat oven to 375. Boil wine and shallots together in a small heavy saucepan over medium-high heat until liquid is syrupy and reduced by about two-thirds, 12-15 minutes. Remove pan from heat. Heat oil and 2 tablespoons of the butter together in a large, heavy ovenproof skillet over medium high heat until hot but not smoking. Generously season both sides of steak with salt and pepper. Brown steak well on both sides, 3-4 minutes per side, then transfer skillet to oven to let steak finish cooking, 5-6 minutes for medium rare. Transfer steak to a cutting board, loosely cover with foil, and let rest for 10 minutes. Return pan with wine and shallots to medium-low heat. Add glace de viande and heat, stirring often, until sauce is hot. Remove pan from heat and add remaining butter, 1 tablespoon at a time, whisking well after each addition. Stir in lemon juice, parsley, and salt and pepper to taste. Slice steak and transfer to a warm platter. Spoon some of the sauce over the steak, and serve with remaining sauce on the side.

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