📝 About This Recipe
Transport your kitchen to a bustling Parisian bistro with this timeless French classic, featuring a perfectly seared ribeye steak bathed in a luxurious red wine reduction. 'Marchand de Vin' literally translates to 'Wine Merchant,' reflecting the sauce's origins in the wine regions where vintners used their best bottles to create a rich, velvety glaze. This dish is the epitome of French comfort, balancing the robust fat of the entrecôte with the acidity and depth of a concentrated Bordeaux-style sauce.
🥗 Ingredients
The Steaks
- 2 pieces Ribeye Steaks (Entrecôte) (12-14 oz each, at least 1.5 inches thick, at room temperature)
- 1 tablespoon Kosher Salt (or to taste)
- 2 teaspoons Black Peppercorns (freshly cracked)
- 2 tablespoons Neutral Oil (grapeseed or canola for high-heat searing)
The Marchand de Vin Sauce
- 3 pieces Shallots (finely minced)
- 1.5 cups Dry Red Wine (preferably a Cabernet Sauvignon, Merlot, or Bordeaux)
- 1/2 cup High-Quality Beef Stock (preferably homemade or unsalted veal demi-glace)
- 4 tablespoons Unsalted Butter (cold and cubed)
- 2 sprigs Fresh Thyme
- 1 piece Bay Leaf (dried)
- 1 teaspoon Balsamic Vinegar (to balance acidity)
For Finishing
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 pinch Flaky Sea Salt (for garnish)
👨🍳 Instructions
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1
Remove the ribeye steaks from the refrigerator 45 minutes before cooking to ensure they reach room temperature for even cooking.
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2
Pat the steaks bone-dry on both sides using paper towels; moisture is the enemy of a good crust (maillard reaction).
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3
Season the steaks generously on all sides, including the edges, with kosher salt and freshly cracked black pepper.
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4
Heat a heavy-bottomed cast iron skillet over high heat until it begins to wisps of smoke appear. Add the neutral oil and swirl to coat.
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5
Carefully lay the steaks into the pan, laying them away from you to avoid oil splatter. Sear undisturbed for 3-4 minutes until a deep brown crust forms.
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6
Flip the steaks and cook for another 3-4 minutes for medium-rare (internal temperature of 130°F/54°C). Transfer the steaks to a warm plate and tent loosely with foil to rest.
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7
Carefully pour off the excess rendered fat from the skillet, but do not wipe out the pan—those browned bits (fond) are flavor gold.
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8
Reduce heat to medium and add the minced shallots. Sauté for 2 minutes until translucent and slightly softened.
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9
Pour in the red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the pan. Add the thyme sprigs and bay leaf.
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10
Increase heat to medium-high and simmer the wine until it has reduced by about two-thirds, appearing syrupy and thick.
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11
Stir in the beef stock (or demi-glace) and balsamic vinegar. Continue to simmer until the liquid coats the back of a spoon.
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12
Remove the thyme and bay leaf. Reduce heat to low and whisk in the cold butter, one cube at a time, until the sauce is glossy and emulsified.
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13
Stir in any juices that have collected on the plate from the resting steaks back into the sauce for extra depth.
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14
Taste the sauce and adjust seasoning with salt and pepper if needed. Stir in the fresh parsley.
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15
Slice the steaks against the grain if desired, or serve whole, generously spooning the Marchand de Vin sauce over the top.
💡 Chef's Tips
Always use a wine you would actually enjoy drinking; a cheap, bitter wine will only concentrate into a bitter sauce. Ensure the butter is very cold when whisking it into the sauce at the end; this creates the signature silky 'beurre monté' texture. If the sauce breaks (oil separates), whisk in a teaspoon of warm water to bring the emulsion back together. Don't skip the resting period for the meat; 10 minutes allows the fibers to relax and retain their juices. For an extra-fine texture, you can strain the sauce through a fine-mesh sieve before adding the butter.
🍽️ Serving Suggestions
Classic French Fries (Frites) are the traditional accompaniment to soak up the extra sauce. A side of garlicky sautéed Haricots Verts (French green beans) provides a fresh, crunchy contrast. Serve with a crusty baguette to ensure not a single drop of the red wine reduction goes to waste. Pair with a bold red wine from the same region used in the sauce, such as a Saint-Émilion or a rich Pomerol. A simple arugula salad with a lemon vinaigrette helps cut through the richness of the steak and butter sauce.