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Steak Marchand des Vins


  • Heat a thin layer of oil in a heavy-bottomed pan and seal the steaks on both sides. Then season quite well and set aside to rest. 
  • Add a little fresh oil to the pan, if needed, and gently sauté the onion, bacon and mushrooms until tender, stirring and scraping the bottom of the pan as you do so. 
  • Then add the flour and briefly cook, stirring until well combined. 
  • Add 1 cup each red wine and beef stock with the garlic, tomato paste, 1 tbsp chopped parsley, seasonings, bay leaves and a few thyme sprigs. Stir and cook until the sauce is reasonably thick and fragrant, adding equal amounts of wine and stock as you do so. 
  • Then turn the heat down, return the steaks in one layer and cook to the desired degree, basting with the sauce. 
  • At the same time, cook the potatoes in lightly salted, boiling water until tender. Drain well and toss with a little oil, a decent amount of seasonings, the remaining parsley and 3 tbsp chopped thyme. Then coarsely mash with a fork. 
  • To serve, mound the potatoes on individual plates and top with a steak and plenty of the sauce.


  • olive oil
  • 4 x 180 gm steaks, well trimmed
  • sea salt & freshly ground pepper
  • 1 onion, finely chopped
  • 3 rindless bacon rashers, chopped
  • 6 button mushrooms, sliced
  • 1 heaped tbsp plain flour
  • 1-2 cups red wine
  • 1-2 cups beef stock
  • 1 large garlic clove, crushed
  • 1 heaped tspn tomato paste
  • 3 tbsp chopped fresh parsley
  • 2 bay leaves
  • 1 bunch of fresh thyme
  • 12-16 chats (baby potatoes)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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