Bifteck Marchand De Vin Recipes
MARCHAND DE VIN
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
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
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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