Steak Chevillot

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I’m not sure why this dish was particularly named after chef Marc Chevillot as it is a pretty standard recipe for a steak with a French red wine reduction sauce. One of the easiest and fastest recipes in the book, I used a red burgundy wine as instructed but the flavour of the wine was a little tart and so made the sauce a little tart as well. A lot of butter but surprisingly not salt or pepper added. Even so, it was a pleasant meal and I served the steak with sauteed spinach leaves and garlic.


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