Châteaubriand Marchand De Vin Recipes

CHâTEAUBRIAND MARCHAND DE VIN RECIPE

Châteaubriand Marchand de Vin Recipe image

Provided by á-30

Number Of Ingredients 12

Ingredients

For beef
* Chateaubriands; about 1 pound each per person
* melted butter, enough to baste Chateaubriands during cooking
* beef marrow
For sauce
2/3 * 2/3 cup of finely chopped green onions
1/4 * 1/4 pound butter, plus one large pat
1 * 1 cup red wine (preferably a good Bordeaux)
1 * 1 can of brown gravy
1 * 1 dash of cognac
* juice of 1 lemon
* chopped parsley

Steps:

Prepare beef: Broil the Chateaubriands. During the cooking, brush them frequently with melted butter and turn them often. Meanwhile, extract the marrow and slice it in thin rounds. Poach these for about 1 minute in boiling salted water. Prepare sauce: Sauté green onions in 1/4 pound butter until just colored. Add red wine and cook this down to one half its volume. Add gravy, cognac, pat of butter and the lemon. Sprinkle the sauce heavily with parsley. When the meat is done to your satisfaction, remove it to hot plates, pour the sauce over each portion and top with slices of poached marrow. With this serve lyonnaise potatoes, watercress, crisp French bread, fruit and cheese. Try a fine bottle of Bordeaux with this.

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

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