Shallot tab with Beaujolais sauce recipe | EUROtoday

Onglet is certainly one of my favorite cuts of meat, it has such nice flavour. The sauce is the one my grandma, Joséphine, used to make me.

Timings

Prep time: quarter-hour plus 20 minutes to relaxation

Cook time: 50 minutes

Serves

4

Ingredients

For the Beaujolais sauce

• 1 litre veal or beef inventory
• 20ml vegetable oil
• 250g finely sliced shallots (approx 10)
• 3 garlic cloves, unpeeled, flippantly crushed with the palm of your hand
• 1 thyme sprig
• 1 bay leaf
• 250ml port
• 500ml Beaujolais or related mild purple wine (not too tannic)
• 50-80g salted butter

For the steaks

• 4 onglet steaks, every weighing approx 280g
• 40ml rapeseed oil
• knob of butter
• 4 small-medium banana shallots, sliced finely lengthways
• 5 thyme sprigs
• 1 rosemary sprig
• 1 garlic clove, unpeeled, flippantly crushed

Method

1. To make the sauce, put the inventory in a pan. Heat to scale back it to 200-300ml (8-10 minutes).
2. Meanwhile, warmth the oil in a pan over a excessive warmth, then add the shallot, garlic and herbs. Season and put the lid on, letting them sweat slowly till delicate (about 20 minutes).
3. Add the port and wine, persevering with to warmth till the liquid has decreased to a glaze (about 5-10 minutes), then add this to the pan of simmering decreased inventory.
4. Continue to scale back it a bit if crucial (so you may’t style the alcohol) then move by way of a high quality sieve, urgent down effectively with a ladle, right into a bowl or jug. Set apart.
5. Bring the steaks out of the fridge to come back to room temperature earlier than cooking. Season them effectively.
6. Heat the oil in a frying pan over a excessive warmth and add the steaks (prepare dinner them in batches if it’s good to). Sear them effectively for a few minutes on both sides.
7. Add a knob of butter together with the shallot, thyme, rosemary and garlic. Cook for an extra 5 minutes, basting the steaks within the butter. Place on a plate to relaxation for 20 minutes.
8. Meanwhile, deliver the sauce again to a simmer and whisk in a beneficiant knob of butter and extra seasoning if wanted.
9. To serve, slice the rested steaks towards the grain, high with the sliced shallot they cooked with, and pour over the sauce.