• 1 tablespoon unsalted butter
  • 2 strip steaks, about 6 oz each, 3/4 inch thick
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 ½ teaspoon garlic, peeled and chopped fine
  • ¼ teaspoon herbes de Provence
  • 2 ⅔ tablespoons dry red wine, such as Beaujolais
  • 1 ½ teaspoons bottled steak sauce
  • 1 ½ teaspoons ketchup
  • ¼ cup water
  • 1 teaspoon Dijon-style mustard


1. Heat the butter in a large sturdy skillet. Sprinkle the steaks on both sides with the salt and pepper, and sauté in the hot butter over medium to high heat for about 3 minutes on each side for medium-rare. Remove the steaks to a platter and set it aside in a warm place while you make the sauce.
2. 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, ketchup, 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).
3. Arrange the steaks on individual plates, coat with the sauce, and serve immediately.


Serving Ideas : Serve on July 4th with baked beans, coleslaw, watermelon._____



MacGourmet downloadSteak Marchand De Vin. To import, drag image to your MacGourmet recipe box.


Jacques Pepin


4 servings