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Full of fabulous features, fantastic photos - inspiring, entertaining and informative. Culture and history, destination guides including Paris, Brittany, Toulouse, Troyes, Alsace-Lorraine, Champagne and more. Discover brilliant city, country, seaside and gourmet breaks. Truly scrumptious recipes to make at home. And much, much more. Bringing France to you - wherever you are.
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Pan Fried Steak with<br />
Red Wine Sauce<br />
To make the vibrant red wine sauce for this<br />
recipe, the pan sauce technique uses the<br />
juices produced from cooking the meat<br />
blended with a good-quality wine. In France,<br />
we live by the maxim “cook with wine that<br />
you want to drink.” Now, I’m not saying you<br />
need to secure a Bordeaux premier cru to<br />
make this recipe, but avoid the bottom-shelf<br />
wine selection. Not only will this make the<br />
sauce shine, but you will also appreciate a sip<br />
or two while cooking.<br />
For the meat, rib eye is the way to go.<br />
Serves 2<br />
INGREDIENTS<br />
For the Steaks<br />
2 prime steaks, preferably ribeye<br />
Salt and freshly ground pepper, to season<br />
1 tbsp (15 ml) cooking oil<br />
For the Sauce<br />
¼ cup (60 g) unsalted butter, cut into small<br />
cubes, divided<br />
2 shallots, finely chopped<br />
½ cup (120 ml) good-quality red wine<br />
1 clove garlic, bruised<br />
1 sprig thyme<br />
1 small bay leaf<br />
½ tsp Dijon mustard<br />
2 tbsp (6 g) finely chopped fresh curly<br />
parsley, to garnish<br />
METHOD<br />
In a medium-sized stainless-steel skillet or sauté<br />
pan, heat the oil over high heat, and sear the<br />
steaks. Cook to your desired level of doneness<br />
(ideally medium rare), flipping the steak several<br />
times in the pan to cook evenly on both sides<br />
(this also helps produce lots of caramelized<br />
juices at the bottom of the pan). When cooked,<br />
transfer the steaks to a plate, cover with foil<br />
and keep warm in the oven while you make the<br />
sauce.<br />
To make the sauce, remove any oil from the<br />
pan, melt 1 tablespoon (15 g) of the butter<br />
over medium heat then cook the shallots for 1<br />
minute. Add the wine, garlic, thyme and bay<br />
leaf, then increase the heat to high and reduce<br />
until roughly ¼ cup (60 ml) of liquid remains<br />
and the sauce becomes syrupy. Turn off the<br />
heat and whisk in the remaining butter, followed<br />
by the mustard. To finish, pour the accumulated<br />
juices from the steak into the sauce and adjust<br />
the seasoning to your liking. Strain the sauce<br />
before serving drizzled over the steak and<br />
garnish with the parsley.<br />
Mise en place<br />
Season the steaks with salt and pepper and let<br />
sit at room temperature for 20 minutes before<br />
cooking. Preheat the oven to 120°F (50°C).<br />
Reprinted with permission from French Cooking Academy by<br />
Stephane Nguyen with Kate Blenkiron. Page Street Publishing Co. 2023.<br />
Photo credit: Kate Blenkiron<br />
138 | The Good Life France The Good Life France | 139
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