Prepare to embark on a gastronomic journey that will transport your taste buds straight to the heart of France! This Entrecôte Steak with Marchand de Vin Sauce is not just a meal, it's a culinary masterpiece that promises to elevate your home cooking from ordinary to extraordinary. Imagine a perfectly seared, juicy steak draped in a rich, glossy red wine sauce that will make restaurant chefs jealous and your dinner guests absolutely speechless.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: French
Serves: 2 servings
Ingredients
- 2 entrecôte steaks
- 1 cup red wine
- 1 shallot, minced
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Begin by taking the entrecôte steaks out of the refrigerator and allowing them to come to room temperature for about 10 minutes. This ensures even cooking.
- While the steaks are resting, prepare the ingredients. Mince the shallot finely and set aside. Measure out 1 cup of red wine and have it ready for the sauce.
- Season both sides of the entrecôte steaks generously with salt and pepper, ensuring that the seasoning adheres well to the meat.
- In a large skillet, heat 1 tablespoon of butter over medium-high heat until it is melted and begins to foam. This will create a nice sear on the steaks.
- Carefully place the entrecôte steaks in the hot skillet. Cook for about 4-5 minutes on the first side without moving them, allowing a nice crust to form.
- Flip the steaks and cook for an additional 4-5 minutes for medium-rare, or longer if desired. Use a meat thermometer for accuracy: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Once cooked to your liking, remove the steaks from the skillet and transfer them to a plate. Cover loosely with aluminum foil to keep warm while you prepare the sauce.
- In the same skillet, reduce the heat to medium and add the minced shallot. Sauté for about 1-2 minutes until softened and fragrant, scraping up any browned bits from the bottom of the skillet.
- Pour in the red wine and bring to a simmer. Allow the wine to reduce by half, which should take about 5-7 minutes. This intensifies the flavor of the sauce.
- Once the wine has reduced, remove the skillet from heat and whisk in the remaining tablespoon of butter until the sauce is smooth and glossy. Taste and adjust seasoning with salt and pepper if necessary.
- To serve, place each entrecôte steak on a plate and drizzle the Marchand de Vin sauce over the top. Pair with your choice of sides, such as roasted vegetables or mashed potatoes.
- Enjoy your delicious Entrecôte Steaks in Marchand de Vin Sauce!
Tips
- Temperature is Key: Always let your steaks rest at room temperature for 10 minutes before cooking to ensure even heat distribution.
- The Perfect Sear: Use a heavy-bottomed skillet and get it hot before adding the steak. This creates that coveted golden-brown crust.
- Meat Thermometer Magic: For the most precise doneness, invest in a meat thermometer. Medium-rare is typically around 130-135°F.
- Sauce Secrets: When reducing the wine, scrape up those delicious browned bits from the pan - they're packed with flavor!
- Butter Brilliance: Adding butter at the end of sauce-making creates a luxurious, glossy finish that screams professional cooking.
- Resting is Crucial: Let the steak rest for 5-7 minutes after cooking to allow juices to redistribute, ensuring a moist and tender bite.
Nutrition Facts
Calories: 485kcal
Carbohydrates: 4g
Protein: 28g
Fat: 31g
Saturated Fat: 15g
Cholesterol: 105mg
