Succulent marchand de vin wine sauce for steak… This is a traditional French steak sauce recipe that contains fresh shallots and red wine… And it’s absolutely delicious!
A French classic…
That’s what this marchand de vin steak sauce is! It literally means wine merchant or wine vendor steak sauce in French.
Don’t you think it looks too complicated to prepare because this dish is ready in under 30 minutes! No joke. The basic ingredients of this steak sauce are red wine and shallots.
Well I used red onion instead because I had about 5 of those in my pantry.
So I didn’t really feel like buying extra shallots at all.
Marchand de Vin (French Steak Sauce)
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 there’s already enough flavor coming from the brown butter in which the steaks have been pan fried in.
And that’s 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.
And if you like your steaks cooked rare to medium rare like I do, then you won’t end up with a steak that is stone cold in the middle. Obviously don’t place them in a warm and sunny area. Leave them wrapped up under a towel in a cool corner in your kitchen.
That should be enough.
Do you love steak sauces?
Then also check out my bernaise sauce! Another delicious classic steak sauce that contains butter, shallots, egg yolks, vinegar and fresh tarragon!
- 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.