ENTRECOTE MARCHAND DE VIN|
2 tsp. minced onions
1/3 c. red wine
1 pinch each of salt and
2/3 stick butter
1 tsp. olive oil
Heat half of butter and oil in a frying pan. Cook the
meat 10 minutes on each side; then salt and pepper it. Remove
the meat from the pan. Keep warm in oven. Place the wine and
onions in a small saucepan. Heat over low fire until reduced
to 2/3. Off the fire, beat in the remaining butter to thicken
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