The red wine sauce I am making today is not a bordelaise but the common Red wine sauce made in French bistro.
In france we call it the “Sauce Marchand de vin” which translate in to the wine maker sauce or wine merchant sauce. it gets its name for its simple and quick preparation that can by be done by anyone and also for its hearty / down to earth style which could be compared to a good winemaker.
what ever the story is, it is a delicious little sauce that I strongly recommend you try.
Ingredients for this recipe:
1 400 grams ribeye steak
4 tablespoon of groundnut oil
1 large shallots (finely sliced)
50 grams of butter
200ml of red wine (beaujolais wine)
1 tablespoon of cognac (optional)
1 tablespoon of flour
A pinch of salt and pepper
A pinch of granulated sugar
2 tablespoon of chopped parsley
tips for cooking the meat: depending on how thick your piece of meat is you will have to time accordingly. but as a rough guide start by browning each side of the meat for 2 minutes on high heat. after that reduce the heat to medium low and let the meat cook further.
My thick piece of meat took 12 minutes in total for a medium rare. However if you cut is thinner it will not take that long so be carefull
The step by step written and downloadable recipe is available on my website:
Best to use a frying pan like this one: