Flank Steaks with Shallot Sauce

Instructions

1. 1

   In a skillet, fry the steaks in half the butter and all the oil until done to your liking. Season with salt and pepper. Transfer to a plate and keep warm.

2. 2

   Meanwhile, in a saucepan, bring the broth, wine, bay leaves and pepper to a boil. Reduce by three-quarters.

3. 3

   Meanwhile, in the same skillet, soften the shallots in the remaining butter. Deglaze with the vinegar and reduce until almost dry. Sprinkle the flour and cook for 1 minute, stirring constantly. Add the wine reduction and the mustard. Simmer until the sauce is syrupy. Add any juice released by the meat, if desired.

4. 4

   Spoon the sauce over the steaks. Serve with Jerusalem artichoke gratin, if desired.