Steak with Shallot-Red Wine Sauce (Bifteck Marchand de Vin)

On a cold spring day in Paris many years ago, cookbook author Georgeanne Brennan met an old friend at La Muette metro stop at noon. Her friend took her off down the busy street to a very Parisian restaurant where they were ushered to one of the very best tables. They had oysters with a glass of Champagne, followed by bifteck marchand de vin and a velvety Bordeaux. It was a wonderful lunch, and Brennan cannot see the words bifteck marchand de vin without experiencing again her delight that day.
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