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Le Chaudron recipe
Bavette à l'échalote
Flank steak with shallot sauce
⏱ 25 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4flank steaks, 180 g / 6 oz
8gray shallots
200 ml (¾ cup)full-bodied red wine
100 ml (½ cup)veal stock
80 g (3 oz)unsalted butter
2 tbspsunflower oil
1 tbspbalsamic vinegar
1 tspbrown sugar
1bunch of flat-leaf parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 flank steaks, 180 g / 6 oz
- 8 gray shallots
- 200 ml (¾ cup) full-bodied red wine
- 100 ml (½ cup) veal stock
- 80 g (3 oz) unsalted butter
- 2 tbsp sunflower oil
- 1 tbsp balsamic vinegar
- 1 tsp brown sugar
- 1 bunch of flat-leaf parsley
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the steaks out of the fridge 30 minutes ahead so they cook evenly.
- Thinly slice the 8 shallots.
- Melt 40 g (1½ oz) of butter in the medium saucepan and cook the shallots over very low heat for 20 minutes, stirring often, until very soft and lightly caramelized.
- Sprinkle with the brown sugar, add the balsamic and cook 5 more minutes over low heat.
- Deglaze with the red wine and reduce over high heat for 5 minutes until syrupy. Add the veal stock and cook 3 more minutes.
- Season the steaks generously just before cooking. Heat the 2 tbsp of sunflower oil and 20 g (1½ tbsp) of butter in the large cast-iron skillet over very high heat until smoking.
- Sear for 2 minutes per side for rare (3 for medium-rare). Flank steak is best rare.
- Rest under foil for 3 minutes. Serve on hot plates topped with the shallots and sauce and sprinkled with parsley.
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