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Shallot steak

Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 15 minutes
Energy: 209 kcal / serving

Instructions

  • 1.   Peel and finely chop the shallots.
  • 2.   In a saucepan, melt the butter over low heat, add the shallots.
  • 3.   Cover the saucepan, let cook and reduce for about ten minutes (the shallots should be tender).
  • 4.   Then, deglaze with Cognac and red wine.
  • 5.   Let it reduce to the maximum, stirring regularly during cooking.
  • 6.   Add the brown sauce base (available in jars in supermarkets) and reduce to desired consistency.
  • 7.   Season with salt and pepper.
  • 8.   Meanwhile, after slicing the steak into 6 pieces, cook the pieces in very hot oil to the desired degree of doneness.
  • 9.   When the steaks are cooked, season with salt and pepper, then pour the sauce over them and serve hot.
  • 10.   As a side dish: french fries, dauphine potatoes, or croquettes.

Ingredients for servings

  • 1.2 kg of beef skirt steak
  • 100 g of butter
  • 3 cl of olive oil
  • 100 g of shallot
  • 3 cl of Cognac
  • 30 cl of brown background
  • 1 glass of red wine

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    209 kcal
    10 %
  • Fat
    18,13 g
    26 %
  • of which saturated
    ?
    ?
  • Carbohydrates
    2,25 g
    1 %
  • of which sugar
    0,9 g
    1 %
  • Protein
    0,48 g
    1 %
  • Fibers
    0,44 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.