Steak with Marchand de Vin Sauce (French Red Wine Pan Sauce)
This classic steak with marchand de vin sauce pairs a deeply seared beef steak with shallots, Cognac, red wine and rich brown stock reduced directly in the steak pan. I make it this way because the fond left from searing becomes part of the sauce; the main mistake to avoid is reducing an already salty stock too aggressively, and the result I look for is a glossy sauce that coats the steak without becoming thick or sticky.
Ingrédients
- 4 thick striploin or New York strip steaks about 10 to 12 oz each
- 2 teaspoons kosher salt plus more as needed
- 1 teaspoon freshly ground black pepper
- 2 tablespoons neutral high-heat oil
- 2 large shallots very finely minced, about 1/2 cup
- 1/4 cup Cognac or brandy
- 1 cup dry red wine
- 2 cups low-sodium brown beef or veal stock prepared brown sauce, or diluted demi-glace
- 2 tablespoons cold unsalted butter cut into pieces
- 1 1/2 lb baby potatoes
- 1 lb baby or rainbow carrots
- 2 bunches asparagus trimmed
- 4 tablespoons prepared herb or garlic butter divided
- Salt for the cooking water
Instructions
- Par-cook the baby potatoes in salted boiling water for 8 to 10 minutes and the carrots for 5 to 7 minutes. Drain well.
- Brown the potatoes in 2 tablespoons herb butter. Add the carrots and 1 tablespoon herb butter and cook another 2 to 3 minutes. Keep warm.
- Blanch the asparagus for about 2 minutes, drain and sauté in the remaining herb butter for 1 to 2 minutes.
- Pat the steaks dry and season with salt and pepper. Sear in hot oil for about 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, adjusting for thickness. Rest 7 to 10 minutes.
- Leave about 1 tablespoon fat in the pan. Add the minced shallots and cook for about 2 minutes.
- Remove the pan from direct flame, add the Cognac and simmer 30 to 60 seconds. Add the red wine, scrape the fond and reduce by about two-thirds.
- Add the brown stock and simmer 6 to 10 minutes until the sauce coats a spoon. Remove from the heat and whisk in the cold butter. Season to taste.
- Return the rested steaks and their juices to the sauce for 20 to 30 seconds to glaze. Plate with the potatoes, carrots and asparagus and spoon over the sauce.
Vidéo
Notes
Use low-sodium stock because reduction concentrates salt. Flambéing the Cognac is optional; adding a measured amount away from direct flame and reducing it normally gives excellent results.