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Le Chaudron recipe
Pavé de bœuf échalote
Rump steak with red wine shallot sauce
⏱ 25 minServes 4Easy520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4rump steaks, 180 g / 6 oz
6gray shallots
200 ml (¾ cup)full-bodied red wine
100 ml (½ cup)veal stock
60 g (2 oz)unsalted butter
2 tbspolive oil
1 tbspDijon mustard
1bunch of flat-leaf parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 rump steaks, 180 g / 6 oz
- 6 gray shallots
- 200 ml (¾ cup) full-bodied red wine
- 100 ml (½ cup) veal stock
- 60 g (2 oz) unsalted butter
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 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 before cooking so they cook evenly.
- Peel and thinly slice the 6 shallots so they soften evenly.
- Melt 30 g (2 tbsp) butter in the medium saucepan over low heat and cook the shallots 15 minutes over very low heat, stirring often, until soft and lightly caramelized.
- Add the red wine and reduce 5 minutes over high heat until syrupy. Add the veal stock and Dijon mustard and cook 3 minutes to thicken.
- Season the steaks generously with fleur de sel and pepper just before cooking, so the salt doesn't draw out the juices.
- Heat 2 tbsp olive oil and 20 g (1½ tbsp) butter in the large cast-iron skillet over very high heat until foaming. Sear the steaks 3 minutes per side for rare.
- Rest the steaks 5 minutes on a board under foil so the juices redistribute.
- Whisk the remaining cold butter into the sauce until glossy. Plate the steaks on warm plates, spoon over plenty of shallot sauce and sprinkle with parsley.
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