Steak Marchand de Vin Print Email

As the name marchand de vin (wine merchant) indicates this steak is made with a red wine sauce. Traditionally a brown stock, or demi-glace, is used in the sauce; instead, I thicken it here with mustard and use a mixture of steak sauce, ketchup, and red wine to create a very satisfying, rich sauce. Since these steaks take only a few minutes, there is no reason to do them ahead.

2 tablespoons unsalted butter
4 rib eye or New York strip steaks (about 6 ounces each), about 3/4 inch thick, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cloves garlic, peeled and chopped fine (about 1 1/2 teaspoons)
1/2 teaspoon herbes de Provence
1/3 cup dry red wine, such as Beaujolais
1 tablespoon bottled steak sauce
1 tablespoon ketchup
1/2 cup water
2 teaspoons Dijon-style mustard

Heat the butter in a large sturdy skillet. Sprinkle the steaks on both sides with the salt and pepper, and sauté in the hot butter over medium to high heat for about 3 minutes on each side for medium-rare. Remove the steaks to a platter and set it aside in a warm place while you make the sauce.

Add the garlic and herbes de Provence to the drippings in the skillet, and cook for about 30 seconds. Add the wine and cook until the moisture in the pan has almost completely evaporated; then stir in the steak sauce, ketchup, and water. Bring to a boil and cook for about 30 seconds. Mix in the mustard and just heat through (the mustard may break down if it boils).

Arrange the steaks on individual plates, coat with the sauce, and serve immediately. Jacques Pepin