jacques pepin
steak
wine
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Playing Jacques Pépin’s Wine Merchant Steak

Jacques Pépin’s Wine Merchant Steak

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What better way to add a little fun and romantic flavor to your meal than by cooking a recipe from the master, chef Jacques Pépin? Check out his go-to and easy-to-make steak recipe, cooked exclusively to celebrate Rachael Ray's 1,500th episode!

Ingredients

  • 4 New York Strip (also called top loin or shell steaks) or sirloin tip steaks (about 9 ounces each and 3/4 inch thick; 7 ounces trimmed)
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 large shallots, finely chopped (1/4 cup)
  • 4 large mushrooms, cleaned and cut into julienne strips (1 1/2 cups)
  • 2 large garlic cloves, crushed and finely chopped (1 1/2 teaspoons)
  • 1 cup fruity dry red wine (such as Beaujolais)
  • 1 cup homemade chicken stock or low- salt canned chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon potato starch dissolved in 2 teaspoons water
  • 1 tablespoons unsalted butter
  • 1 tablespoon finely chopped fresh chives

Yield

Serves: 4

Preparation

Trim the steaks, removing all surface fat and sinews. Sprinkle them with 1/2 teaspoon of the salt and the pepper.
Heat the oil in a large skillet. When it is hot, add the steaks and sauté for about 2 minutes on each side for medium-rare. Remove the steaks to a platter and set aside in a warm place.

Add the shallots to the drippings in the skillet and sauté for about 10 seconds.  Add the mushrooms and garlic and sauté for 1 minute. Stir in the wine and boil until only about 2 tablespoons remain. Add the stock and boil to reduce to about 3/4 cup.

Add the Worcestershire sauce, mustard, and the remaining 1/4 teaspoon salt and mix well. Stir in the dissolved potato starch and bring to a boil. Swirl in the butter and mix well.

Arrange the steaks on individual plates and spoon some sauce on top of and around each one.  Garnish with the chives and serve.