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Steak "Marchand de Vin" with Marrow

post #1 of 5
10/10/09 at 3:03pm
Thread Starter 
I am going through my cookbooks and I am trying to find the "right" recipe for Steak "Marchand de Vin" with Marrow (moelle) , I found nothing in my "Keepsake" book, can someone please help me recall this ?


Petals

music to cook to.....
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post #2 of 5
10/10/09 at 3:39pm
I'm working off a foggy memory here, but as I recall 'Marchand du vin' is steak in a red wine and butter sauce. Can't recall if a roux is used or not, but I'm sure versions from New Orleans use a roux.

mjb.
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post #3 of 5
10/10/09 at 3:49pm
This link: Steak "Marchand de Vin" with Marrow - Google Search shoou get you started
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post #4 of 5
10/10/09 at 4:45pm
I'll post my recipe for sauce marchand de vin in a new thread in the Recipe section. For Steak Marchand de Vin, cook a steak in your usual way, slice it if necessary, and sauce it with sauce marchand de vin.

The standard New Orleans steak and portion, is a 1# chateau-briand per person. Sound like way too much? Send your complaints to: Someone Somewhere Must Want Ladylike Portions, New Orleans, Louisiana.

BDL
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post #5 of 5
10/10/09 at 6:54pm
Thread Starter 
teamfat and Pete: thank you so much, you both knew what I was searching for, and yes it was from New Orleans.

I have so many great memories there, the people in New Orleans are just so warmhearted and always happy, its infectious.

And the cuisine................

Un grand merci, thank you so much

Petals

Chef BDL, :)
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