📝 About This Recipe
Transport yourself to a bustling Parisian bistro with this quintessential French classic, featuring a perfectly seared ribeye steak bathed in a luxurious red wine reduction. The 'Marchand de Vin' sauce is a masterclass in French technique, combining the deep acidity of Bordeaux with the richness of bone marrow and shallots. It is a sophisticated, soul-warming dish that celebrates the timeless marriage of beef and vine.
🥗 Ingredients
The Beef
- 2 pieces Ribeye Steaks (Entrecôte) (approx. 12oz each, 1.5 inches thick, at room temperature)
- 1 tablespoon Kosher Salt (or to taste)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 2 tablespoons Neutral Oil (such as grapeseed or canola)
The Marchand de Vin Sauce
- 3 pieces Shallots (finely minced)
- 1.5 cups Dry Red Wine (preferably a Bordeaux or Cabernet Sauvignon)
- 1/2 cup Beef Demi-Glace (high-quality store-bought or homemade)
- 4 tablespoons Unsalted Butter (cold, cubed)
- 2 tablespoons Beef Bone Marrow (optional, poached and diced for authenticity)
- 2 sprigs Fresh Thyme
- 1/2 teaspoon Lemon Juice (to brighten the sauce)
For Garnish
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Remove the steaks from the refrigerator at least 30-45 minutes before cooking to ensure even heat distribution. Pat them extremely dry with paper towels.
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2
Generously season both sides of the steaks with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
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3
Heat a heavy cast-iron skillet over high heat until it begins to wisps with smoke. Add the neutral oil and swirl to coat the pan.
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4
Carefully place the steaks in the pan. Sear for 3-4 minutes per side for medium-rare, or until a deep, dark crust has formed. Use tongs to sear the fatty edges as well.
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5
Remove the steaks from the skillet and place them on a warm plate. Tent loosely with foil and let them rest for at least 8-10 minutes while you prepare the sauce.
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6
Discard all but one tablespoon of the rendered fat from the skillet. Return the pan to medium heat.
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7
Add the minced shallots to the pan. Sauté for 2 minutes until translucent and soft, scraping up the browned bits (fond) from the bottom of the pan.
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8
Pour in the red wine and add the thyme sprigs. Increase the heat to medium-high and boil the wine until it has reduced by three-quarters, leaving a syrupy consistency.
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9
Whisk in the beef demi-glace. Continue to simmer for 3-5 minutes until the sauce coats the back of a spoon.
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10
Lower the heat to low. Remove the thyme sprigs. If using bone marrow, stir it in now to gently warm through.
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11
Whisk in the cold, cubed butter one piece at a time. This 'monter au beurre' technique creates a glossy, emulsified finish. Do not let the sauce boil once the butter is added.
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12
Stir in the lemon juice and any juices that have collected on the plate from the resting steaks. Taste and adjust seasoning with salt if necessary.
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13
Place the rested steaks on warm serving plates. Spoon a generous amount of the Marchand de Vin sauce over the center of the meat.
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14
Garnish with fresh parsley and serve immediately while the sauce is silky and hot.
💡 Chef's Tips
Always use a wine you would actually enjoy drinking; a cheap, bitter wine will only concentrate its flaws in the reduction. Don't rush the reduction of the wine—that intense, jammy concentration is the secret to a professional-grade sauce. Ensure the butter is very cold when whisking it in at the end to create a stable, velvety emulsion. If you cannot find demi-glace, you can reduce 2 cups of high-quality beef stock down to 1/2 cup, though the texture will be slightly less viscous. Avoid moving the steak once it hits the pan; let the crust develop undisturbed for the best Maillard reaction.
🍽️ Serving Suggestions
Serve with classic French Pommes Frites (thin, crispy fries) to soak up the extra sauce. A side of garlicky sautéed haricots verts (French green beans) provides a fresh, crunchy contrast. Pair with a full-bodied red wine from the Bordeaux region, such as a Saint-Émilion or Médoc. A simple butter-lettuce salad with a sharp Dijon vinaigrette helps cut through the richness of the beef. Freshly baked baguette slices are essential for cleaning the plate of every last drop of sauce.