Entrecôte marchand de vin - Untested

  From Monet's Kitchen by Claire Joyes, pg 142

https://www.carredeboeuf.com/grands-classiques/1869-entrecote-de-boeuf-grillee-au-thym.html

Serves 1

2 Tbsps butter

2 Tbsps flour

2 Tbsps broth

4 Tbsps dry red or white wine

2 chopped shallots

1/2 tsp salt

1/2 tsp pepper

1 Tbsp oil

1 popcorn kernel

1 8oz beef tenderloin steak

1. Put the wine and shallots in a saucepan and cook over high heat until the liquid is reduced by half. Strain out the shallots and reserve the wine.
2. Rinse the saucepan and melt the butter in it before whisking in the flour. Cook until it just starts to colour.
3. Add the broth and remove from the heat. Whisk in the wine and keep at a very low simmer, just enough to keep it hot, while preparing the steaks.
4. Heat a fry pan with the popcorn kernel in the oil. When the kernel pops, remove and swirl the oil around.
5. Add the steak and cook for 5 minutes per side (2 minutes for rare, 10 minutes for well done, and any variation in between for preferences). Cover and allow to rest before serving with the sauce.