Bifteck Marchand de Vins

This classic French dish has many variations and is served all over France. Here is the basic recipe. You may add mushrooms, bacon and tomatoes to the sauce if you wish. Bifteck Marchand de Vins (beef-teck mahr-shawn d’van) may be served with a mixed salad or a green vegetable and fried potatoes.

2½ lb. fillet of beef

2 tablespoons butter

1 tablespoon vegetable oil

2 tablespoons flour

1 ½ oz. butter

1 tablespoon vegetable oil

1 tablespoons finely chopped shallots

1 garlic clove, crushed

10 fl. oz. red wine

10 fl. oz. cups beef stock

1 bay leaf

½ teaspoon thyme

1 teaspoon salt g teaspoon black pepper

Trim any excess fat from the beef and cut the meat into pieces about 2 inches square and J inch thick. Dry well on kitchen paper towels.

Melt the butter and oil in a large frying-pan over moderate heat. Add the pieces of beef and fry for 2 to 3 minutes on each side, so that the outside is browned but the inside is still pink.

Remove the meat from the pan with tongs. Place in a warmed serving casserole and keep hot while you make the sauce.

In a small mixing bowl, make a beurre manie or flour-butter paste by creaming together the flour and 1 tablespoon of butter with a wooden spoon. Set aside.

In a large frying-pan, melt the remaining butter and the oil over moderate heat. When the foam subsides, add the chopped shallots and garlic and fry, stirring constantly, for 5 minutes, or until the shallot is soft.

Add the wine, beef stock, bay leaf, thyme, salt and the black pepper to the pan. Simmer over moderate heat until the sauce is reduced by half.

Remove the pan from the heat and, using a wire whisk, stir in the beurre manie a teaspoonful at a time, letting each piece dissolve before adding the next.

When the paste is completely absorbed, return the pan to the heat and simmer for 1 minute over moderate heat, whisking gently. Remove the bay leaf. Pour the sauce over the meat and serve at once.

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