Entrecôte à la Marchand de Vin

Steaks with Wine Sauce

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

The sauce here is nothing more than a Beurre Blanc, but made with red wine. It probably ought to be called Beurre Rouge.


  • 6 delmonico or strip steaks, about 1-inch thick


  1. Have steaks at room temperature. Combine shallots and wine. Boil until reduced to about 3 tablespoons.
  2. Broil steaks to desired doneness (see chart). While steaks cook, finish the sauce.
  3. To the reduced wine and shal