Recipes  
Flank Steaks with Shallot Sauce
Flank Steaks with Shallot Sauce
Open in full-screen mode

Flank Steaks with Shallot Sauce

Preparation
20 MIN
Cooking
20 MIN
Servings
4
Share

Ingredients

Preparation

  1. In a skillet over medium-high heat, 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.
  2. In a saucepan, bring the broth, wine, bay leaves and pepper to a boil. Reduce by 3/4.
  3. Meanwhile, in the same skillet over medium heat, soften the shallots in the remaining butter. Deglaze with the vinegar and reduce until almost dry. Dust with the flour. Cook, stirring constantly, for 1 minute. Add the wine reduction and the mustard. Simmer until syrupy. Add any juice released by the meat.
  4. Spoon the sauce over the steaks. Serve with Jerusalem Artichoke Gratin (see recipe, right).

Good with...

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.