Steak à l’échalote

Name: Steak à l’échalote
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 2
Ingredients: 2 ribeye or rump steaks (about 230g each); 1 tbsp vegetable oil; 25 g salted butter; 1 clove/s clove garlic, bashed; 5 sprig/s fresh thyme; 1 sprig/s rosemary

This is an absolute staple at any French bistro. There are variations, but Claude Bosi uses caramelised shallots and red wine because it creates a beautiful glossy sauce for the meat. The simplicity of the dish is what's best – it only requires a few ingredients, yet always makes for a crowd-pleasing favourite.

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Serves2
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr
Plusresting

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2 ribeye or rump steaks (about 230g each)
1 tbsp vegetable oil
25g salted butter
1 clove/s clove garlic, bashed
5 sprig/s fresh thyme
1 sprig/s rosemary

Beaujolais sauce

1 tbsp vegetable oil
4 echalion shallots (about 125 g), finely sliced
3 clove/s garlic
¼ x 20g fresh thyme
1 bay leaf
375ml Beaujolais red wine
200ml fresh beef stock
25g salted butter

To serve (optional)

1 Vinaigrette-dressed little gem lettuce (optional)
Frites (optional)

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. Meanwhile, take the steaks out of the fridge (up to 30 minutes before cooking). 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 shallot sauce poured over. Serve with a dressed salad and frites, if liked.