Braden Family Cookbook

Chuck Braden

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STEAK MARCHAND DE VIN                      J. Pepin


serves 4 

2 TBSP. unsalted butter
4 6 oz. steaks, N.Y., chuck eye, filet. etc. .. . but at least 3/4 inch thick
˝ TSP. salt
˝ TSP. fresh ground pepper
3 cloves garlic, peeled and chopped fine                           
˝ TSP. herbes de Provence[1]
1/3 cup dry red wine
1 TBSP. bottled steak sauce (Worcestershire or Lea & Perrins)
1 TBSP. catsup
˝ cup water

2 TBSP. Dijon mustard (again, use the French brands as the American costs more and tastes less!)

Chilled 1/4 inch chunks of unsalted butter to slightly thicken the sauce!

Heat the butter in a large skillet.  Sprinkle the steaks with salt & pepper and sauté in the hot butter over medium to high heat for about 3 minutes for each side for medium rare.  Remove the steaks to a platter and set it aside in a warm place. . . such as a preheated warm oven, while you make the sauce. 

Add the garlic and herbes de Provence to the drippings in the skillet, and cook for about 30 seconds.  Add the wine and cook until the moisture in the pan has almost completely evaporated; then stir in the steak sauce, catsup, and water.  Bring to a boil and cook for about 30 seconds.  Mix in the mustard and just heat through (the mustard may break down if it boils). Stir in about 1 - 2 oz. of the chilled unsalted butter chunks to slightly thicken the sauce. Arrange on heated plates, coat with the sauce and serve immediately. 


[1]Equal amounts of any of the following: dried marjoram, thyme, summer savory, sage, fennel, basil, rosemary, or lavender.