- 4
- 15 mins
- 30 mins
4/5
(1 Votes)
Ingredients
- # 4 beef flank or flap steaks
- # 1/4 cup butter
- # 1 tablespoon olive oil
- # 2 cups chicken or beef broth
- # 1 cup red wine
- # 2 bay leaves
- # 1/2 teaspoon crushed black pepper
- # 1 cup chopped shallots
- # 1 tablespoon flour
- # 2 tablespoons red wine vinegar
- # 1 tablespoon Dijon mustard
Preparation
Step 1
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, the wine, bay leaves and cracked pepper to a boil. Reduce by 3/4. Remove and discard the bay leaves.
3. In the same skillet over heat, soften the shallots in the remaining butter. Dust with flour. Cook for 1 minute. Add the vinegar and reduce until almost dry. Add the wine reduction and the mustard. Simmer until syrupy. Add any juice released by the meat.
4. Serve the steaks drizzled with sauce. Accompany with a Jerusalem artichoke gratin.