Steak with Shallots in Red Wine Sauce in the Style of Albi

Name: Steak with Shallots in Red Wine Sauce in the Style of Albi (Entrecôte à l’Albigeoise)
Yield: Serves 4
Cuisine: France
Ingredients: 1 cup rich unsalted meat stock, degreased; 3 tablespoons grapeseed, French peanut, or unflavored vegetable oil; Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and ½ imported bay leaf tied together with string; 1 tablespoon sugar; 2 cups full-bodied red wine, such as a Rhône wine; 1 large head of garlic, halved crosswise; 24 small to medium shallots (about 4 ounces), peeled; Salt and freshly ground pepper; 2 tablespoons unsalted butter; 2 teaspoons minced fresh chives; 2 teaspoons chopped fresh flat-leaf parsley; 1½ tablespoons sherry vinegar or red wine vinegar

Entrecôte à l’Albigeoise

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This albigeoise version of steak with red wine and shallots was given to me by the top gastronomic personality of Albi, Jacques Rieux, whose father, Louis, wrote the definitive book on Albigeoise cooking.

Ingredients

2 2-inch thick well-marbled boneless ribeye steaks (about 1 pound each), well trimmed
Salt and fresh

Europe
France
Main course
Gluten-free

Method

Season the steaks with salt and pepper; rub with 2 tablespoons of the oil. Cover loosely with plastic wrap and refrigerate until ready to cook. Remove from refrigerator 1 hour before cooking. Dry the steaks with paper towels.
In a 2-quart nonreactive saucepan, combine