Name: Flank Steaks with Shallot Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 4 beef flank or flap steaks; 1/4 cup (55 g) butter; 1 tbsp (15 ml) olive oil; 2 cups (500 ml) chicken or beef broth; 1 cup (250 ml) red wine; 2 bay leaves; 1/2 tsp crushed black pepper; 1 cup (165 g) chopped shallots; 1 tbsp unbleached all-purpose flour; 2 tbsp (30 ml) red wine vinegar; 1 tbsp (15 ml) Dijon mustard

Preparation

- In a skillet, fry the steaks in half the butter and all the oil until done to your liking. Season with salt and pepper. Transfer to a plate and keep warm.
- Meanwhile, in a saucepan, bring the broth, wine, bay leaves and pepper to a boil. Reduce by three-quarters.
- Meanwhile, in the same skillet, soften the shallots in the remaining butter. Deglaze with the vinegar and reduce until almost dry. Sprinkle the flour and cook for 1 minute, stirring constantly. Add the wine reduction and the mustard. Simmer until the sauce is syrupy. Add any juice released by the meat, if desired.
- Spoon the sauce over the steaks. Serve with Jerusalem artichoke gratin, if desired.

Flank Steaks with Shallot Sauce

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Ingredients

Preparation

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