STEAK SAUCE: "BOZEAUX DE VIN" Marchand de Vin sauce is a classic, and it takes lots of work. I have a much simpler rendition that I call Bozeaux de Vin: After pan-grilling your steak in an iron skillet with lots of garlic and very little oil, just deglaze with a quick splash of red vino. Period. Scrape the bottom as you quickly reduce it to a glaze, and dump it onto the serving plate.
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