Entrecote Marchand du Vin (Steak in Red Wine Sauce) with Sauteed Garlic Potatoes

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28 May 2009

In a recent interview with Baroness Philippine de Rothschild, she talked about how great wine is made. Her cousin, Baron Edmund de Rothschild also makes wines, the ones distributed by Kedem, bearing the OU symbol (it should be emphasized that these wines are only acceptable when there is an OU on the label – those distributed by Kedem – since these items are made with and also without kosher supervision). He, also, helped to start the Carmel winery in Israel. Are there top quality kosher wines? Most definitely.

This steak cooked in a red wine sauce is easy to make and elegant enough for a dinner party. It’s a traditional dish served in French bistros. The sauce is made in the same skillet used to cook the steak, giving added flavor and body to this simple sauce.

Shallots are called for in the recipe. This member of the onion family has a milder flavor than onions. They’re thinner cell structure makes a smoother sauce.

Cut the potatoes for the side dish into small cubes. They will cook faster this way.

This meal 537 contains calories per serving with 27 percent of calories from fat.

Helpful Hints:


Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
To buy: 1 1/2-pounds steak (skirt or flank) about 3/4 inch thick, 1 bottle olive oil spray, 8 medium-sized shallots, 1 package sliced mushrooms (4 ounces needed), 1 bottle dry red wine, 1 bunch fresh thyme leaves or 1 bottle dried, 1 bunch parsley and 1 1/2-pounds red potatoes.
Staples: Olive oil, flour, fat-free, low-salt chicken broth, ketchup, garlic, salt and black peppercorns.

Linda Gassenheimer is the author of fourteen cookbooks including her newest, Prevention’s Fit and Fast Meals in Minutes and Mix ‘n Match Meals in Minutes for People with Diabetes. Email Linda at dinnerinminutes@ou.org. You can visit Linda on her web page at www.DinnerInMinutes.com.