Steak Marchand De Vin Recipe

Name: Steak Marchand De Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 individual steaks, cut 2cm/3/4in thick, such as fillet, T-bone, French 'entrecote' (rib); Salt and pepper; 3 tablespoons vegetable oil; 2 shallots, chopped; 2 garlic cloves, chopped; 300ml/1/2 pint/11/4 cups red wine; 2 tablespoons chopped parsley; 1 tablespoon chopped chives; 1 tablespoon chopped tarragon or basil; 2 tablespoons cold butter, cut in pieces

Servings: persons

1
Season the steaks on both sides with pepper and a very small pinch of salt.
2
Heat half the oil in a heavy frying pan, add the steaks and fry over a high heat for about 2 minutes, until brown.
3
Turn the steaks, lower the heat to medium, and continue cooking for 2-5 minutes, depending on their thickness and how well you like them done.
4
To test the cooking of a steak, press the meat in the center with your finger (don't worry, it won't burn you).
5
If soft, the steak is rare, if slightly resistant, the meat will be medium, and if firm it is well done (and likely to be dry).
6
Remove the steaks to a dish, cover with foil and keep warm.
7
Heat the remaining oil in the pan, add the shallots and the garlic and fry, stirring for 1-2 minutes until they begin to brown.
8
Pour in the wine and simmer for 2-3 minutes, stirring and scraping to dissolve the pan juices, until the wine is reduced almost to a glaze.
9
Stir in the parsley, chives, tarragon or basil and any juices that have run from the meat.
10
Take the pan off the heat.
11
Whisk in the butter a few pieces at a time so that it softens and thickens the sauce without melting to oil.
12
Taste and adjust the seasoning, spoon the sauce over the steaks and serve at once.
13
From Good Food NO FUSS by Anne Willan, 2003
14
Photo CREDIT: Simon Wheeler

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 individual steaks, cut 2cm/3/4in thick, such as fillet, T-bone, French 'entrecote' (rib), Salt and pepper, 3 tablespoons vegetable oil, 2 shallots, chopped, and more.

Yes, Steak Marchand De Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak Marchand De Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions