Steak Marchand de Vin

Serve with St. Supéry Merlot

Choose your favorite type of steak for this recipe.  The classic pan sauce is quick to prepare and pairs perfectly with Merlot.

4 Beefsteaks – your choice
Salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons finely chopped shallot
2 teaspoons finely chopped garlic
1 cup St. Supéry Merlot
2 tablespoons cold butter
3 tablespoons mixed herbs such as parsley, thyme, chives, chervil

 

Remove the steaks from the refrigerator and season with salt and pepper about 30 minutes prior to cooking.  Heat the oil over high heat in a heavy frying pan.  Add the steaks and cook until well browned.  Turn and continue cooking until desired doneness. Remove the steaks and keep warm

Add the shallots and garlic to the pan and cook over medium heat until soft.  Add the wine and stir well to dissolve the crusty meat bits on the pan bottom.  Simmer until the wine is reduced by half.  Take the pan from the heat and whisk in the butter a little at a time.  Stir in the herbs, adjust the seasoning and pour the sauce over the steaks.

Serves 4