Entrecôte Marchand de Vin

Method

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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.

   Mark done Start 6 min timer

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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Chef’s Tips

• 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.

Pairing Suggestions

• Chips
• Watercress
• The rest of the red

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.