From Claude Bosi: this is an absolute staple at any French bistro. There are variations, but this uses caramelised shallots and red wine which creates a beautiful glossy sauce for the meat.
I was getting there when I did my Guineafowl Breast with a shallot sauce on holiday in France. That uses a rose wine and I really don’t think the garlic is necessary or, indeed, helps.
Planning
| serves: | 2 |
| preparation time: | 15 mins |
| cooking time: | 50 mins |
Ingredients
- 1 tbs vegetable oil
- 4 échalion shallots
- 3 cloves garlic (not sure)
- a few sprigs thyme
- 1 bay leaf
- 375ml Beaujolais red wine
- 200ml beef stock
- 25g salted butter
- 2 ribeye or rump steaks
- 1 tbs vegetable oil
- 25g salted butter
- 1 clove garlic, bashed
- 4 sprigs thyme
- 1 sprig rosemary
- Salt & pepper
Method
For the sauce, put 1 tbsp oil in a medium saucepan. Add the shallots, garlic and herbs; season. Cover with a lid and sweat over a low heat for 10-12 minutes until soft.
Take the lid off the shallots, pour in the red wine, then turn up the heat to medium-high and reduce to a glaze (12-15 minutes). Pour in the stock and simmer for a further 10 minutes, until reduced and slightly syrupy: strain through a sieve into a measuring Jug. You should have about 100ml sauce: set aside.
Brush the steaks with 1 tbsp oil and season. Heat a frying pan over a high heat, add the steaks and sear for 2 minutes on each side. Add 25g butter plus the garlic, thyme and rosemary; baste for 1-2 minutes (for medium-rare), ensuring all cut edges are browned. Transfer the steaks to a warm plate to rest for 5 minutes.
Meanwhile, set the pan back over a low-medium heat, pour in the sauce and add the butter. Heat for 3-4 minutes, stirring until the butter is melted.
Slice the steaks against the grain and arrange on plates with the shaltot sauce poured over. Serve with a dressed salad (Little Gem Lettuce works well).
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