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Meat, Classics and bistro fare

Steak with Marchand de Vin Sauce and Mashed Potatoes

Steak with marchand de vin sauce and mashed potatoes is a French bistro dish for 4 people, ready in 45 minutes, rated easy, at €4.40 per serving. The key is letting the steak rest so its juices can enrich the red wine sauce, which gets finished with cold butter for a glossy, smooth texture, alongside a buttery homemade mash.

A nicely seared steak, draped in a glossy marchand de vin sauce, with real homemade mashed potatoes, sound good?

Steak with Marchand de Vin Sauce and Mashed Potatoes
Total time
45 min
Difficulty
Easy
Cost per person
€4.40
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer

This is the kind of dish that feels reassuring the moment it hits the table, a steak sliced pink right before serving, a glossy brown sauce pooling around it, and a smooth mash soaking up every drop. The red wine reducing with the shallots gives the sauce a round, slightly tangy edge, nothing like the overly sweet bottled versions.

It's a weeknight dinner that feels like a Sunday meal, without taking more than 45 minutes. Save it for an evening when you have a little time to spare, it works just as well for a date night as for adult guests, since the marchand de vin sauce instantly gives the plate a bistro feel.

The ingredients

4 people

Butcher

  • Sirloin steak 700 g

Fruits and vegetables

  • Potatoes 1 kg
  • Shallots 3
  • Parsley 1 bunch

Pantry

  • Red wine 25 cl
  • Sunflower oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 120 g
  • Milk 15 cl

Allergens Lactose

The step by step recipe

  1. Peel the potatoes, cut them into chunks, and cook them in salted water. 20 min

    Pierce them with the tip of a knife, it should slide in without resistance.

  2. Sear the steak in very hot oil for a few minutes on each side, then let it rest. 8 min

    Don't salt it beforehand, add the salt when you slice it instead.

  3. In the pan, sweat the chopped shallots with a knob of butter, then deglaze with the red wine. 2 min

    Scrape the bottom well with a wooden spoon, that's where the flavor is hiding.

  4. Let it reduce by half, add the resting juices, then finish the sauce with 40 g of cold butter and the chopped parsley. 6 min

    Add the butter off the heat, the sauce turns glossy and smooth.

  5. Mash the potatoes with the remaining butter and hot milk, season with salt and pepper, and serve with the steak topped with sauce.

    Use a potato ricer rather than a blender, the mash stays light.

Our tips to get it right

  • Let the steak come to room temperature before searing it, it cooks more evenly and stays tender all the way through.
  • Keep a splash of wine in reserve to adjust the sauce at the end if it reduces faster than expected.
  • Warm your plates before serving, the butter sauce stays glossy longer and won't set too quickly.

The variations

  • Swap the sirloin for a rump or hanger steak, a more budget friendly cut, adjusting the cooking time accordingly.
  • For a vegetarian version, replace the meat with large pan seared button mushrooms and keep the marchand de vin sauce as is.
  • To save time, use instant mashed potato flakes and focus your effort on the steak and sauce.

What to serve it with

  • A sharply dressed green salad
  • Steamed green beans
  • A glass of light red wine

Storage

The steak and sauce keep for 2 days in the fridge in a sealed container, and the mash keeps about the same, stored separately. The butter sauce doesn't freeze well, it tends to split. Reheat gently in a pan or over very low heat, without letting the sauce boil.

Questions about this dish

What red wine works best for marchand de vin sauce?

Any red wine you'd actually enjoy drinking works fine, no need for an expensive bottle. Avoid overly tannic wines, since they turn bitter as the sauce reduces.

Can you make the sauce ahead of time?

You can prepare the shallot and wine reduction in advance and reheat it gently. Add the cold butter and parsley only right before serving to keep the sauce glossy.

How do you know when the steak is cooked right?

Sear it a few minutes per side depending on thickness, then always let it rest before slicing. The resting juices go straight into the sauce, so don't throw them away.

Can you use less butter in the mashed potatoes?

You can cut back a bit, but butter is what makes the mash smooth and light when pressed through a ricer. Hot milk also helps you get a silky texture without piling on extra fat.

How long does it take to make a steak with marchand de vin sauce and homemade mashed potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a steak with marchand de vin sauce and homemade mashed potatoes?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a steak with marchand de vin sauce and homemade mashed potatoes cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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