Steak Marchand de Vin

Method

Clean and slice the mushrooms. Mince the shallot finely. Slice green onions into rounds. Julienne the ham. Remove moisture from the steak with paper towels. Heat up a 10 inch aluminium pan over a medium flame. Melt 1 Tbl of butter in the pan and throw the mushrooms in. Brown mushrooms on both sides then remove them from the pan. Place the steak into the pan, searing it - brutally - on both sides. Season both sides of the steak with salt and pepper, as they brown. Remove the steak from the pan.

Melt 2 Tbl of butter in the pan and sprinkle the flour in. Whisk the roux continuously until the rawness of the flour vanishes, about 1-2 minutes. Turn the heat to medium-low and add shallots, green onions and ham. Saute until soft. Break the flour/butter/aromatics combination down with the wine and beef stock by pouring in the liquids, gradually, and whisking constantly. Return the mushrooms to the pan. Add the cayenne pepper. Season to taste with salt and pepper. Reduce the sauce over medium heat until it coats the back of the spoon. Return the steak to the pan. Enrich the sauce with 1 Tbl of cold butter. Once the butter has been incorporated, cut off the heat.