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Steak Marchand De Vins

Ingredients
  Chopped shallots 2 Tablespoon
  Dry red wine 1 Cup (16 tbs)
  Butter 1⁄4 Pound
  Chopped parsley 1 Teaspoon
  Soup stock 3 Tablespoon (Very Thick)
  Lemon juice 3 Drop
  Beef marrow 1
  Porter house steaks 4 (1 1/2 Inches Thick)
  Salt To Taste
  Pepper To Taste
Directions

GETTING READY
1) In a wide saucepan, place the chopped shallots and add wine; cook to reduce in volume by more than 1 1/2 and set aside to cool.
2) Cream the shallot- wine mixture with the butter.
3) Also cream in the lemon juice, salt, pepper, parsley and soup stock.

MAKING
4) Poke the marrow from the beef leg bone 2-inch sections.
5) Before slicing poach the marrow for a minute in salted water.
6) Gently grill the steaks over a fire wood.

SERVING
7)Serve the grilled steaks on a plate, scatter over small pieces of the beef marrow and cover with the sauce.

TIPS
The prepared Bordelaise sauce can also be served over the grilled mushrooms, or liver and on the broiled lamb, or mutton chops,

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Saute
Dish: 
Dry Curry
Ingredient: 
Meat
Interest: 
Party, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
6

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