A crisis needs to be averted, the steaks are high quality, but your loved one desires a tasty sauce and a crunchy baguette to complete the meal. Your love life depends on it! Sauce marchand de vin has been one of my favorites for over forty years, I first learned the sauce in second grade and still make it all the time. Yes, I’ve been cooking for a long time. I imagine I’ll die with a french knife in my hand; although not in a Michael Myers kind of way.
Sear the steaks on high heat, and cook to just below your desired temperature, and remove from the pan. Let the steaks rest. Sweat the shallots, and cook until lightly caramelized. Add the mushrooms and sweat until they become soft. Deglaze the pan with the wine. Bring mixture to a fast boil and continue cooking until the liquid is reduced by half. Remove the sauce from the heat and turn the butter in. Place the steaks back in the pan (including the blood) with the sauce to warm and come up to temperature. Finish with parsley, add salt and pepper to taste.
1/4 cup shallots, cut brunoise or 1/4 cup onions.
1 cup red wine ( Zinfandel or chuck. Really any red wine that you find palatable.)
1/2 lbs mushrooms sliced thin.
1 cup beef stock or Espagnole sauce.
1/4 lb butter, at room temperature.
1/8 cup parsley, finely chopped
Ground black pepper to taste
1 tablespoon lemon juice, optional
Rare 130 to 140°F
Medium Rare 140°F to 145°F
Medium 155°F to 160°F
Well Done 165°F to 170°F