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

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Entrecote Marchand du Vin
01 Sep 2015

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.

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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.

The words of this author reflect his/her own opinions and do not necessarily represent the official position of the Orthodox Union.