Mézenc 'fin gras' flank steak, shallot sauce by Laurent Mariotte

Ingredients

4 servings

• 4 pieces of 'fin gras du Mézenc' flank steak, 150g each
• 6 shallots
• sunflower oil
• butter
• 3 cl red wine
• 3 cl red wine vinegar
• 2 sprigs of parsley
• salt and pepper

Steps

1. 1

   Take the flank steaks out of the refrigerator 1 hour before cooking.

2. 2

   Peel and thinly slice the shallots.

3. 3

   In a very hot pan, sear the flank steaks on one side in a drizzle of oil with a knob of butter for 2 to 3 minutes (depending on desired doneness). Add the sliced shallots. Season with salt and pepper.

4. 4

   Turn the steaks over and continue cooking for 2 to 3 minutes.

5. 5

   Remove the steaks and cover with a deep plate to keep warm.

6. 6

   Continue cooking the shallots for 2-3 minutes. Deglaze with the wine and wine vinegar. Add a little butter to thicken the sauce.

7. 7

   Serve the flank steaks topped with the shallot sauce and crushed parsley.