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Macreuse à Bifteck Sauce Marchand de Vin

Beef · Macreuse à bifteck

The 'steak' macreuse — French chuck cut against the grain, grilled rare, finished with a wine-merchant butter sauce. Cheap, flavourful, the bistro version of a steak frites.

Serves 2Prep 10 minCook 12 min
What to ask for
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Ingredients & method

Ingredients

  • 2 macreuse à bifteck steaks (200 g each), 2 cm thick
  • Salt and freshly cracked black pepper
  • 1 tablespoon neutral oil
  • —
  • For the marchand de vin:
  • 2 large shallots, finely diced
  • 200 ml red wine (Bourgogne)
  • 100 ml beef stock
  • 60 g cold unsalted butter, cubed
  • 1 tablespoon chopped parsley
  • 1 teaspoon Dijon mustard

Method

  1. 1Bring the steaks to room temperature, pat dry, season heavily.
  2. 2Heat the oil in a heavy skillet over high heat. Sear the steaks 2 minutes per side for rare. Lift onto a warm plate to rest.
  3. 3Reduce heat to medium. Add the shallots to the pan; cook 90 seconds.
  4. 4Pour in the wine and reduce by two-thirds, scraping the fond.
  5. 5Add the stock and reduce another 2 minutes. Off the heat, whisk in the butter cubes one at a time until the sauce is glossy. Stir in the mustard and parsley.
  6. 6Slice the steaks across the grain into 1 cm strips. Spoon the sauce over.

Cook this well

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Chef's tip
Macreuse à bifteck has long muscle fibres — slicing against the grain is the difference between tender and chewy. Look for the direction of the grain before you cut.

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