Steak Marchand de Vin

° Serves 4

As the name marchand de vin (wine merchant) indicates, this steak is served with a red wine sauce. Traditionally a brown stock, or demi-glace, is used in the sauce; here I use a mixture of V8 juice and red wine instead, and thicken it with mustard to create a very satisfying, rich sauce.

• 3 tablespoons unsalted butter
• 4 chuck-eye or New York strip steaks (about 6 ounces each and about ¾ inch thick), trimmed of all fat
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 3 cloves garlic, peeled and chopped fine (about 1½ teaspoons)
• 1 teaspoon chopped oregano
• ½ cup dry red wine, such as Beaujolais
• ⅓ cup spicy V8 juice
• ⅓ cup water
• 2 teaspoons Dijon-style mustard

Melt the butter in a large heavy skillet. Sprinkle the steaks on both sides with the salt and pepper and sauté in the hot butter over medium to high heat for about 2 minutes on each side for medium-rare. Remove the steaks to a platter and set aside in a warm place while you make the sauce.

Add the garlic and oregano to the drippings in the skillet and cook for about 30 seconds. Add the wine and cook until the liquid in the pan has almost completely evaporated, then stir in the V8 juice and water. Bring to a boil and cook for about 30 seconds. Mix in the mustard and just heat through.

Arrange the steaks on individual plates, coat with the sauce, and serve immediately.

A wonderfully rich-tasting sauce is created easily here with wine, V8 juice, and mustard.