Sirloin Steak, Marchand de Vin

Ingredients

• four slices of sirloin steak
• three ounces of hot butter
• two shallots very fine
• one-half glass of claret
• one spoonful of meat extract
• the juice of one lemon
• some chopped parsley

Method

1. 1

   Season and fry steaks in butter, remove, sauté shallots, add claret and reduce, then add meat extract, lemon juice, and parsley.

2. 2

   Pour over steaks.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 30. The excerpt below is the record exactly as published.

Sirloin steak, marchand de vin Chocolate Fried egg plant Whipped cream Farina pudding Coffee DINNER Potage Waldaise Fish dumplings, white wine sauce Mutton chops, provenqale Mashed potatoes String beans Hearts of romaine Fancy ice cream Cakes Coffee Eggs Bresilienne. Put some boiled rice on a platter, place a poached egg on top, and cover with tomato sauce mixed with a little chopped ham. Sirloin steak, marchand de vin. Cut four slices of sirloin steak about one-half inch thick, season with salt and pepper, and roll in flour. Have three ounces of hot butter in a pan and fry the steaks for two minutes. Remove the steaks to platter. Chop two shallots very fine and put in pan, allow to become hot, add one-half glass of claret, and reduce one-half. Then add one spoonful of meat extract, the juice of one lemon, and some chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.