Bifteck Marchand De Vin Food

BRENNAN'S MARCHAND DE VIN SAUCE

Steps:

• Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
• Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
• Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer very slowly until the sauce thickens, about 1 hour.
• Before serving, remove the bay leaf and add the parsley.
• Season with salt and pepper to taste.

MARCHAND DE VIN

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.

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.