Up next: how about a delicious marchand de vin sauce to serve with you next steak dinner… This is a traditional French steak sauce recipe that contains fresh shallots and red wine… And it is absolutely to die for!
A French classic…
That is what this marchand de vin sauce really is!
It literally means wine merchant or wine vendor sauce in French.
Have you ever heard of it before?
30 Minute Steak Dinner
Don’t you think it looks too complicated to prepare!
Because this dish is ready in under 30 minutes! No joke. The basic marchand de vin sauce ingredients are red wine and fresh shallots.
Easy peasy, so simple!
I have to admit that I used red onion instead of shallots here because I had about 5 of those in my pantry.
So I didn’t really feel like buying extra shallots at all.
Easy Marchand de Vin (French Steak Sauce)
Are you in?
If you browse the internet and leaf through a couple of food blog, then you will see that several recipes use veal or beef stock for this sauce as well. But to be honest, I think that there is already enough flavor coming from the brown butter in which the steaks have been pan fried in.
And that is also why I also don’t deglaze the pan. It would be such a pity to get rid of such a rich base for your French wine and steak sauce!
Make sure to take the steaks out of the fridge about 30 minutes before you intend to cook them.
That will make them reach room temperature in the centre and that in itself will make the steaks cook better and more evenly.
How do you like your steak cooked?
If you like your steaks cooked rare to medium rare like I do, then you will not end up with a steak that is stone cold in the middle. It goes without saying of course that you should not place them in a warm and sunny area.
I just leave them wrapped up under a towel in a cool corner in my kitchen.
That should be enough.
Do you love steak sauces?
Then you should also check out my bearnaise sauce! Another delicious classic steak sauce that contains butter, shallots, egg yolks, vinegar and fresh tarragon!
Easy French Marchand de Vin Sauce Recipe
Succulent marchand de vin wine sauce, a traditional French steak sauce recipe with fresh shallots and red wine... Delicious!
- 2 steaks at room temperature
- 1 medium shallot minced
- 2 small garlic cloves mashed
- 1 tbsp red wine vinegar
- 1 cup red wine (240 ml)
- ½ tsp thyme
- 2 bay leaves
- 1 tbsp worcester sauce
- 1 tbsp unsalted butter
Season the steaks with pepper and salt. Add the butter to a non-stick pan and place it over high heat until melted. Then add the steaks.
Sear them quickly on all sides.
Cook the steak the way you like it: rare, medium, well done. Remove the cooked steaks and transfer them to a clean plate. Cover with tinfoil and put them aside. Add the minced shallot and mashed garlic to the same hot pan.
Turn the heat down to medium. Stir for a minute. Then add the dried thyme and the bay leaves. Season with a pinch of pepper and salt.
Gently cook the shallot for 5 minutes until a little soft. Pour in the red wine, the red wine vinegar and the worcester sauce.
Bring this to a good boil for 3 minutes and then simmer the red wine sauce for another 4 minutes until the red wine sauce has reduced by half. It will start to thicken and become glossy in the end. Then check the seasoning before plating up and add extra pepper or salt to taste if necessary.
Place the cooked steaks onto warm plates (you can slice them up if you like) and drizzle with the red wine sauce. Serve immediately.
Eggs Hussarde with Marchand de Vin Sauce
So I was doing a little research online about this Marchand de vin sauce.
And I kept reading about…
Brennan’s eggs hussarde with marchand de vin sauce!
Well that peaked my interest so I kept on reading.
Well first of all: what are eggs hussarde, œufs à la Hussarde in French.
It turns out that eggs hussarde are actually poached eggs! And to be more specific…
Poached tomatoes, halved and hollowed out and filled with a mixture of finely chopped shallots and ham cooked in butter and demi-glace sauce. Put a poached egg on top, topped off with a creamy hollandaise sauce.
Brennan’s Eggs Hussarde with Marchand de Vin Sauce
Several versions apparently exist of this recipe.
And I particularly like Brennan’s eggs hussarde with marchand de vin recipe!
But who is Brennan, you might ask yourself.
Brennan’s is a restaurant in New Orleans that has been there since 1946. This place is famous for its eggs hussarde. You can still find this classic on their breakfast menu: “A Brennan’s Original – Housemade English Muffins, Coffee Cured Canadian Bacon, Hollandaise, Marchand De Vin Sauce”.
And it is all yours for
If you want to know how it looks like, you can find pictures of this classic on Tripadvisor!
Bordelaise vs. Marchand De Vin
You might have heard of a similar French sauce.
But what is the difference between marchand the vin sauce and bordelaise sauce?
Both contain similar ingredients such as stock, red wine and butter. One very important ingredient that bordelaise also contains is beef marrow.
Do you like marrow?
Enjoy my delicious marchand de vin sauce, a traditional French steak sauce recipe with fresh shallots and red wine…