Sauteed Beef Steaks Marchand de Vin
from Cooking A to Z

This simple dish, "wine merchant style," relies on two basic ingredient: good beef and a good red wine.

1 1/2 - 2 pounds tender beef steaks (filet mignon, strip, sirloin), 3/4 - 1 inch thick
Salt and freshly ground black pepper
2 Tbsp. minced shallot
4 Tbsp. butter
1/2 cup red wine

In a heavy skillet over medium-high heat, rub a piece of fat trimmed from steak. Cook steaks, turning once and season after turning with salt and pepper. Test for doneness by pushing on steak with finger: A rare steak offers slight resistance; when medium-rare, it springs back lightly: when medium or beyond, it gets increasingly stiff and resistant. Remove steaks to warm plates.

Cook shallot in meat juices until translucent. Add a little of the butter if the pan is nearly dry. Add wine, bring to a boil, and reduce by two thirds. Remove pan from heat, swirl in butter, check seasoning, and spoon the sauce over the steaks.