Bifteck Marchand de Vin with Crowley

Steak with Shallot-Red Wine Sauce

While doing his Paris working, Aleister Crowley recorded eating beefsteak at many of his meals. Prior blogs have discussed Sirloin with Paris Butter and Tournedos Rossini. Bifteck Marchand de Vin is yet another that might have been enjoyed by the Prophet.

Bifteck Marchand de Vin (Steak with Shallot-Red Wine Sauce)

Steak with Shallot-Red Wine Sauce2 rib steaks (1/2 to 3/4 inch thick)
1/2 tsp salt
1 tsp freshly ground pepper
2 tsp fresh thyme, minced
2 tbs unsalted butter
1/4 cup shallots, minced
1/3 cup dry red wine
flat leaf parsley

Trim excess fat off the steaks. Pat dry and sprinkle with salt, pepper and thyme, pressing the seasonings into both sides.

Heat a heavy frying pan over medium-high heat. Add 1 tbs the butter. When butter has melted and is near sizzling, put steaks in the pan and sear them, turning once, for 3 to 4 minutes per side for medium-rare. Timing will depend upon thickness of steaks and desired amount of doneness. Keep the heat high, but do not let the fat burn. Test for doneness by cutting into one of the steaks. When they are ready, transfer them to a warmed platter and cover loosely with aluminum foil preparing the sauce.

Pour off all but 1 tbs of pan juices. Set the pan over medium heat and add shallots. Sauté shallots until translucent, 2 to 3 minutes. Add wine and deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Cook until wine is reduced by half and the mixture has thickened, 2 to 3 minutes. Stir in the remaining 1 tbs butter.

Pour the sauce over the steaks while it is still hot. Garnish steaks with parsley, and serve.


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