Nutritional Info

Nutrition Facts

Serving Size 1 (170g)

Calories 351
Calories from Fat 202 (57%)
Amount Per Serving %DIV
Total Fat 22.4g 34%
Saturated Fat 13.3g 67%
Monounsaturated Fat 7.8g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 99.3mg 33%
Sodium 244.5mg 11%
Potassium 352.5mg 8%
Total Carbohydrate 1.8g 1%
Dietary Fiber 0.1g 0%
Sugars 0.3g
Protein 27g 54%

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Recipe Description
The sauce, Marchand de Yin, is a classic of French cuisine. It was a sauce invented in the markets by the wine merchants using their own wines. The classic French version employs moelle, or marrow, as a principle ingredient and does not use as much garlic. This version is the one that New Orleanians have loved for many years.
Prep time
20 min
Cook time
55 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
3 Tablespoon(T)  butter
3 Tablespoon(T)  flour
1   onion, minced
1 Pint(pt)  fresh mushrooms, minced
1   tomato, peeled, seeded and minced
1   whole head garlic, peeled and minced
1   rib celery, minced
2 Tablespoon(T)  parsley, minced
2   bay leaves
1/4 Teaspoon(t)  thyme
1 Cup(c)  red wine
1 Cup(c)  beef stock
3 Teaspoon(t)  salt
1/2 Teaspoon(t)  black pepper, ground
1/4 Cup(c)  oil
6   beef tenderloin filets, about 8 ounces each


To make the sauce: Melt the butter and add the flour. Cook together until they begin to color, and add the minced onions and minced mushrooms. Cook all together until brown. Add all remaining sauce ingredients and simmer slowly for 45 minutes. Keep warm. To cook the filets: Blend the oil with the salt and pepper and rub into the steaks. Cook the filets in a hot skillet to desired doneness. Remove to dinner plates and serve with the Marchand de Vin spooned over.

Additional notes

Variation: Any steak cut could be prepared this way, accompanied with the Marchand de Vin.

Note: Many people prefer to have their sauces served on the side so they can taste it before it covers the meat. This way each person can use as much of the sauce as they want.

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