Beef with Shallots

Perfectly seared beef with a dark crust and juicy center. The shallot sauce is thick, glossy, and provides a sharp acidic kick that awakens the palate.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 477
• Protein: 34 g
• Carbs: 8 g
• Fat: 28 g

Ingredients

• 600 g Beef rump steak ( cut into 4 steaks )
• 8 piece Shallot ( finely sliced )
• 50 g Minimum butter sweet ( cold, cubed )
• 1 tbsp Extra virgin olive oil
• 100 ml Red wine
• 50 ml Red wine vinegar
• 1 piece Thyme ( fresh sprig )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Veal stock concentrate

Instructions

1. Shallot preparation

   Peel the shallots and slice them finely lengthwise so they melt evenly during cooking.

2. Searing the meat

   Heat the oil in a stainless steel pan over high heat. When the oil smokes slightly, add the beef pieces. Let brown without touching until a brown crust forms.

3. Resting the meat

   Remove the meat and place it on a warm plate, covered with aluminum foil. Resting allows the fibers to relax and the juices to redistribute.

4. Cooking the shallots

   In the same pan, add a knob of butter. Add the shallots and thyme. They should become translucent and slightly golden, without burning.

5. Deglazing and reducing

   Pour in the vinegar, red wine, and veal stock. Scrape the bottom of the pan with a spatula to deglaze the meat juices. Let reduce by half until the liquid is syrupy.

6. Finishing with butter

   Off the heat, add the remaining cold butter while stirring vigorously. The sauce should become smooth and coat the spoon. Return the meat for 30 seconds to coat it.

Chef's tips

• Only salt the meat after searing to prevent it from losing its juices.
• The finishing butter must be very cold to create a stable emulsion with the acidic reduction.

Storage

Can be kept for 24h in the fridge, but the meat will lose its rare texture when reheated.