A derivative of the Espagnole sauce, Marchand de Vin is a great way to add a rich layer to your already delicious tenderloin steak.
- 2 cups Espagnole sauce
- 1/2 cup red wine
- 2 tbsp chopped shallots
- kosher salt & freshly ground pepper, to taste
Once you’ve made your base (you can see the demonstration here), finely chop your shallots and add them to a saucepan. You want to make sure the shallots soften before you pour the wine in, as you want the full essence of the shallots to mix with the wine.
Once the shallots are ready, pour the wine in and reduce. Reduction is the process of thickening the wine by boiling. It will intensify the flavor and burn out all the alcohol from the wine.
Now that the wine has reduced, ladle your Espagnole into the mixture and whisk away! Once it’s settled, season with salt and pepper to taste and pair it with your grilled tenderloin steak! For instructions on how to cook the perfect tenderloin, see this post: How to Cook a Tenderloin, No Fail Method!
Bon appétit, ya’ll!