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Steaks with Shallot and Red Wine Sauce recipe

Recette: Steaks sauce marchand de vin
Steaks with Shallot and Red Wine Sauce Time Preparation Time:
Cook Time:
Total time:
Servings 4 person(s)
Difficulty level 1 out of 5
Calories Per Serving: 450 kCal (1800 kJ)
4 out of 5 (1 reviews)
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  • 4 sirloin steaks, about 5-6 ounces each (160g)

  • 3/4 cup (200ml) red wine (Bordeaux, for example)
  • 1/3 cup (80g) butter, at room temperature
  • 2 shallots
  • 1 lemon
  • Salt, pepper, parsley


  • 1 small saucepan
  • 1 pan or grill


  1. Remove the butter from the refrigerator in advance and let it sit at room temperature.
  2. Finely chop the shallots. Put them in a small saucepan over heat with the red wine and boil until the wine is reduced by half.
  3. During this time, cook the steaks either in a large skillet or on the grill until rare or medium; keep warm.
  4. When the wine has reduced, add a little hot water with a spoonful of juice from the meat. Mix then season with salt and pepper. Gradually add the butter to the sauce and let it melt slowly. As a final step, add 1 tablespoon of lemon juice and sprinkle with chopped parsley. Note: the butter should melt but not cook or boil, so reduce the heat!
  5. Arrange the steaks on a warmed plate and top each one with a spoonful of sauce. Put the remaining sauce in a gravyboat. Serve with a vegetable of your choice depending on the season: potatoes, green beans, etc...

Final Thoughts...

A delicious wine sauce which is very rich in butter!
An important note: the butter should just melt, but not cook or burn :)

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About the author...

Mother of three, French and living in Paris, in 2003 I decided to create this site to make my everyday cooking easier.
My main interest: home-made food with simple, high quality products, local ingredients, and passing down what my mother taught me the best I can.

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