Marchand De Vin Butter Recipes

BRENNAN'S MARCHAND DE VIN SAUCE

Brennan's Marchand De Vin Sauce image

Make and share this Brennan's Marchand De Vin Sauce recipe from Food.com.

Provided by Molly53

Categories Sauces

Time 1h15m

Yield 3 cups

Number Of Ingredients 15

Ingredients

6 tablespoons butter
1/2 cup onion, minced
1 1/2 teaspoons garlic, minced
1/2 cup scallion, minced (green onions)
1/2 cup boiled ham, minced
1/2 cup mushroom, minced
1/3 cup all-purpose flour
2 tablespoons Worcestershire sauce
2 cups beef stock
1/2 cup red wine (Cabernet, Shiraz or Merlot)
1 1/2 teaspoons thyme leaves
1 bay leaf
1/2 cup fresh parsley, minced
salt, to taste
fresh ground black pepper, to taste

Steps:

Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes.
Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer very slowly until the sauce thickens, about 1 hour.
Before serving, remove the bay leaf and add the parsley.
Season with salt and pepper to taste.

Nutrition Facts : Calories 331.5, Fat 23.7, SaturatedFat 14.8, Cholesterol 61.1, Sodium 808, Carbohydrate 19.4, Fiber 1.7, Sugar 3.3, Protein 4.8

BIFTECK MARCHAND DE VIN

BIFTECK MARCHAND DE VIN image

Categories Beef Dinner

Yield 2-4 servings

Number Of Ingredients 9

Ingredients

1 cup red wine
2 shallots, peeled and minced
2 tablespoons vegetable oil
12 tablespoons butter, softened
1 2-pound aged sirloin or ribeye (about 1 1/2-inch thick)
Salt and pepper
1-2 tablespoon glace de viande
1 1/4 teaspoon lemon juice
Leaves from 6 sprigs parsley, chopped

Steps:

Preheat oven to 375. Boil wine and shallots together in a small heavy saucepan over medium-high heat until liquid is syrupy and reduced by about two-thirds, 12-15 minutes. Remove pan from heat. Heat oil and 2 tablespoons of the butter together in a large, heavy ovenproof skillet over medium high heat until hot but not smoking. Generously season both sides of steak with salt and pepper. Brown steak well on both sides, 3-4 minutes per side, then transfer skillet to oven to let steak finish cooking, 5-6 minutes for medium rare. Transfer steak to a cutting board, loosely cover with foil, and let rest for 10 minutes. Return pan with wine and shallots to medium-low heat. Add glace de viande and heat, stirring often, until sauce is hot. Remove pan from heat and add remaining butter, 1 tablespoon at a time, whisking well after each addition. Stir in lemon juice, parsley, and salt and pepper to taste. Slice steak and transfer to a warm platter. Spoon some of the sauce over the steak, and serve with remaining sauce on the side.

MARCHAND DE VIN

Marchand De Vin image

Recipe from Nola Cuisine. You will find this sauce in all of the old line restaurants: Anotoine's, Galatoire's, Brennan's, Arnaud's.

Provided by Lavender Lynn

Categories Sauces

Time 1h5m

Yield 2-3 Cups

Number Of Ingredients 10

Ingredients

3 tablespoons unsalted butter
1/2 cup ham, Finely Minced
1/2 cup green onion, Finely chopped
1/2 cup mushroom, finely chopped
2 tablespoons garlic, Minced
2 tablespoons flour
1 1/2 cups beef stock
3/4 cup red wine
salt & freshly ground black pepper, to taste
1 dash cayenne

Steps:

Melt the butter in a heavy saucepan and saute the Ham, Onions, Mushrooms, and Garlic over medium heat until the whites of the onions are translucent. Add the flour and cook, stirring often, for about 5-7 minutes. Add the Beef Stock and Red Wine, Bring to a boil. Add seasonings. Let simmer for about 40 minutes. The sauce should coast the back of a spoon.

Nutrition Facts : Calories 344.7, Fat 19.9, SaturatedFat 11.8, Cholesterol 64, Sodium 1212.5, Carbohydrate 13.6, Fiber 1.2, Sugar 1.6, Protein 12.4

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