Recipe: Beef steaks with wine merchant sauce
The beef in doubt its splendor, accompanied by a wine merchant sauce, here the beef steaks provided by my butcher was exceptional. A piece of beef reserved for lovers of red meat, cooking remains an important moment so that the meat remains tasty and above all very tender, I recommend a blue or rare cooking. order thick enough steaks, they don’t need to be very big, but thick enough to make your beef steaks with merchant sauce.
- Recipe Beef steaks with wine merchant sauce for 4 people
- 4 beef steaks (to do with your butcher but rather in the rump steak)
- 4 chopped shallots,
- 1 bottle of Cornas red wine (ideally, make your sauce with the same wine you are going to serve),
- 200 g of butter at room temperature,
- 2 tablespoons of olive oil
- salt and pepper.
- Peel and finely chop the shallots.
- Grill them in a heavy-bottomed saucepan with 1 teaspoon of olive oil.
- Lightly color the echolottes.
- Add the wine, as soon as the shallots are colored.
- Let reduce slowly for 30 to 40 minutes.
- Salt and pepper. When your wine has reduced by ¾, lower your heat as much as possible and set aside.
- Put 30 g of butter and 1 spoon of olive oil, heated strongly in your pan.
- Sear your pieces of beef in very hot fat.
- Turn them over so that they take a nice color on each side.
- During cooking, bring your wine sauce up to temperature.
- Cut the rest of your butter into small cubes.
- Add it to the pot of wine and whisk the sauce briskly off the heat.
- Don’t forget to heat your plates before serving.
- place your pieces of beef on the hot plate.
- Drizzle with the sauce.
Preparation time: 15 minutes
Cooking time: 5 to 7 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Beef steaks with wine merchant sauce
My favorite wine for this recipe: Cornas côte du Rhône Cépage Syrah
Temperature between 15 ° and 16 °
photo piece of beef
My favorite wine for this recipe Champagne (white) Grape varieties: Chardonnay, Pinot meunier, pinot Noir
Temperature between 17 ° and 18 °
Thanks to Thibaut for the photos: www.thibautbouvier.fr