Directions for: Flank Steaks with Shallot Sauce
Ingredients
4 beef flank or flap steaks
cup butter
1 Tbsp olive oil
2 cup chicken or beef broth
1 cup red wine
2 bay leaves
tsp crushed black pepper
1 cup chopped shallots
1 Tbsp flour
2 Tbsp red wine vinegar
1 Tbsp Dijon mustard
Directions
1. in a skillet over medium-high heat, 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. in a saucepan, bring the broth, the wine, bay leaves and cracked pepper to a boil. Reduce by 3/4. Remove and discard the bay leaves.
3. in the same skillet over heat, soften the shallots in the remaining butter. Dust with flour. Cook for 1 minute. Add the vinegar and reduce until almost dry. Add the wine reduction and the mustard. Simmer until syrupy. Add any juice released by the meat.
4. Serve the steaks drizzled with sauce. Accompany with a Jerusalem artichoke gratin.
See more: Main, Beef, Summer, French, Lunch, Dinner, Saute