Stéphane Reynaud

Bavette aux Echalotes Grillées

Flank Steak with Grilled Shallots

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Preparation info
  • For

    6

    • Difficulty

      Medium

    • Ready in

      15 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Flank steaks 6 x 180 g
  • French shallots 12
  • Butter 50

Method

  1. Pan-fry the steaks over a high heat on both sides: they must be seared to retain all of their juices. Set them on a plate and keep warm.
  2. Peel and slice the shallots. Sauté them in the same pan, deglaze with white wine, making sure to scrape up all of the bits from the bottom of the pan, add the butter and season.
  3. Top the steaks with the softened shall