Entrecôte Marchand de Vin

Storing and Planning Ahead

Best immediately. The sauce can be made ahead to the stock stage and finished with butter to order.

Making Entrecôte Marchand de Vin

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1. Take the steaks out of the fridge 30 minutes ahead and salt them well.

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2. Get a heavy pan very hot with the oil. Sear the steaks 3 minutes a side for medium-rare, then stand them on the fat edge for 1 minute.

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3. Lift onto a warm plate and rest 8 minutes while you make the sauce.

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4. Pour off the fat, lower the heat, and soften the shallots in the pan for 3 minutes, scraping up the browned bits.

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5. Add the wine and boil until the pan is nearly dry — this takes about 6 minutes and is not optional.

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6. Add the stock and reduce by half, then add the vinegar and any juices from the resting plate.

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7. Take the pan off the heat and whisk in the cold butter a few pieces at a time until glossy. Add the parsley, slice the steak and spoon the sauce over.

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Tips for Success

• Reduce the wine until the pan is nearly dry.
• Cold butter, off the heat, in pieces.
• Add the resting juices to the sauce — they are the best of it.

Serving Ideas

Chips · Watercress · The rest of the red

Sides from the same cuisine on this site: Fougasse, French Lentils, Gratin de Courgettes.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking; part of the energy comes from foods, or weights per item, with no recorded source. The calories include 8 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.