FRIJE

Instructions

• 1.   Peel and finely chop the shallots.
• 2.   Put 20g of butter in a saucepan and heat. Once the butter has melted, add the shallot slices and cook for 3 to 4 minutes over medium heat.
• 3.   Then, pour in the Cognac, cook for 1 minute, then add the thyme and pour in the red wine and beef broth.
• 4.   Bring to a boil and let it reduce by half over low heat.
  
  Set aside 1 tablespoon of shallots, which you take with a slotted spoon from the saucepan and set aside. Blend the rest of the mixture.
  
  Put it back in a saucepan, heat gently, and add 20g of butter cut into small cubes. The butter should melt and the sauce should become shiny. Lightly season with pepper.
  
  Meanwhile, sear your beef steaks. Cook them for 3 minutes on one side and 1.30 minutes on the other side for a rare cooking. I cooked them on a griddle, without adding any fat. You can cook them in a frying pan. I recommend adding a tiny bit of oil.
• 5.   Serve with the sauce and garnish with a little fresh thyme or chopped flat-leaf parsley and the previously reserved shallots.

Nutritional information *