Ribeye Steak With Red Wine Sauce | French Bistro Recipes
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BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! The red wine sauce I am making today is not a bordelaise but the common Red wine sauce made in French bistro.

In france we call it the "Sauce Marchand de vin" which translate in to the wine maker sauce or wine merchant sauce. it gets its name for its simple and quick preparation that can by be done by anyone and also for its hearty / down to earth style which could be compared to a good winemaker.

what ever the story is, it is a delicious little sauce that I strongly recommend you try.

Ingredients and recipe on my website:

tips for cooking the meat: depending on how thick your piece of meat is you will have to time accordingly. but as a rough guide start by browning each side of the meat for 2 minutes on high heat. after that reduce the heat to medium low and let the meat cook further.
My thick piece of meat took 12 minutes in total for a medium rare. However if you cut is thinner it will not take that long so be carefull

Best to use a frying pan like this one:

4650 | Chefs | Cooking


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