Steak à l’échalote
Prep
10 mins
Cook
50 mins
Servings
2
Difficulty
Medium
This is one of my go to weeknight dinners when I want something that feels fancy but doesn't require much fuss. Tender rump steaks are seared until golden, then paired with a rich red wine and shallot reduction that's absolutely divine. What I love most is that the whole thing comes together in about an hour, and you probably have most of the ingredients already on hand. The shallots are gently caramelized with garlic and herbs, creating a silky sauce that transforms simple beef into something restaurant worthy. Plus, shallots are packed with antioxidants and have anti inflammatory properties, so you're getting some real goodness in every bite. Serve it with crispy frites and a fresh lettuce salad for a complete meal that tastes far more complicated than it actually is.
Ella x
Ingredients
- 2rump steak(ribeye or rump steaks (about 230g each))
- 1 tbspvegetable oil
- 25 gramssalted butter
- 1 clove/sgarlic(bashed)
- 5 sprig/sfresh thyme
- 1 sprig/srosemary
- 1 tbspvegetable oil
- 4echalion shallots((about 125 g), finely sliced)
- 3 clove/sgarlic
- 20 gramsfresh thyme
- 1bay leaf
- 375 mlsred wine
- 200 mlsfresh beef stock
- 25 gramssalted butter
- 1essential little gem lettuce(Vinaigrette-dressed little gem lettuce (optional))
- 1pack frites(Frites (optional))
Detail level
Instructions
- 1
For the sauce, put 1 tbsp oil in a medium saucepan. Add the shallots, garlic and herbs; season. Cover with a lid and sweat over a low heat for 10-12 minutes until soft. Meanwhile, take the steaks out of the fridge (up to 30 minutes before cooking). Take the lid off the shallots, pour in the red wine, then turn up the heat to medium-high and reduce to a glaze (12-15 minutes). Pour in the stock and simmer for a further 10 minutes, until reduced and slightly syrupy; strain through a sieve into a measuring jug. You should have about 100ml sauce; set aside.
- 2
Brush the steaks with 1 tbsp oil and season. Heat a frying pan over a high heat, add the steaks and sear for 2 minutes on each side. Add 25g butter, plus the garlic, thyme and rosemary; baste for 1-2 minutes (for medium-rare), ensuring all cut edges are browned. Transfer the steaks to a warm plate to rest for 5 minutes. Meanwhile, set the pan back over a low-medium heat, pour in the sauce and add the butter; heat for 3-4 minutes, stirring until the butter is melted. Slice the steaks against the grain and arrange on plates with the shallot sauce poured over. Serve with a dressed salad and frites, if liked.
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