French cuisine · Meat & Kebab

Entrecôte Marchand de Vin

Quickly seared entrecôte with a sauce of reduced red wine, shallots and butter whisked in off the heat.

Ingredients · for 2 servings

• 2 entrecôte steaks
• 3 shallots
• 250 ml full-bodied red wine
• 150 ml beef stock
• 80 g cold butter
• 1 sprig thyme
• 1 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Take the entrecôtes out of the cold 30 min before cooking, pat dry, and finely dice the shallots.
2. Heat the olive oil in a heavy pan until very hot and fry the steaks for 3-4 min per side, until a dark crust forms; season with salt and pepper only afterward.
3. Rest the meat on a warmed plate under foil for 8 min, so the juices redistribute inside.
4. Pour off the fat, sauté the shallots with the thyme in the pan for 2 min, deglaze with the red wine and fully scrape up the browned bits.
5. Reduce the red wine and stock uncovered for 8-10 min to about a third, until the sauce turns syrupy and glossy, then remove the thyme.
6. Whisk in the cold butter in cubes over the lowest heat, until the sauce binds creamily, pour over the sliced steaks and serve sprinkled with parsley.