Flank Steaks with Shallot Sauce
Enjoy steak on a weeknight with this fancy but simple recipe!
Ingredients
- 4 beef flank or flap steaks
- 1/4 cup (55 g) butter
- 1 tbsp (15 ml) olive oil
- 2 cups (500 ml) chicken or beef broth
- 1 cup (250 ml) red wine
- 2 bay leaves
- 1/2 tsp crushed black pepper
- 1 cup (165 g) chopped shallots
- 1 tbsp unbleached all-purpose flour
- 2 tbsp (30 ml) red wine vinegar
- 1 tbsp (15 ml) Dijon mustard
Instructions
- 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.
- Meanwhile, in a saucepan, bring the broth, wine, bay leaves and pepper to a boil. Reduce by three-quarters.
- 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.
- Spoon the sauce over the steaks. Serve with Jerusalem artichoke gratin, if desired.
Enjoy steak on a weeknight with this fancy but simple recipe!