Beef with Shallots
Ingredients
- 600 gBeef rump steak (cut into 4 steaks)
- 8 pcShallot (finely sliced)
- 50 gUnsalted butter (cold, cubed)
- 1 tbspExtra virgin olive oil
- 100 mlRed wine
- 50 mlRed wine vinegar
- 1 pcThyme (fresh sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlVeal stock concentrate
Method
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.
- 1
Peel the shallots and slice them finely lengthwise so they melt evenly during cooking.
- 2
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
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
In the same pan, add a knob of butter. Add the shallots and thyme. They should become translucent and slightly golden, without burning.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Can be kept for 24h in the fridge, but the meat will lose its rare texture when reheated.
