Summary

Ingredients

• 1 kg beef (flank steak, cut into 4 steaks), room temperature
• 1 tablespoon sea salt, coarse
• Pepper, freshly ground
• Olive oil, to be rubbed in
• 5 tablespoon butter
• 500 g shallot (s), thinly sliced
• 200 ml red wine, drier
• 400 ml beef stock

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Instructions

1. Pat the steaks dry and remove the coarse fat, season with salt, pepper and rub in a little olive oil.
2. Let a cast pan get very hot on high. Add the steaks and sear one side for 1 minute until they are brown and have a light crust.
3. Turn and fry for 1 minute. Reduce the heat a little and fry the steaks for another 4-6 minutes on each side, depending on their thickness.
4. To check the meat, press it firmly in with your fingers: the softer it feels, the rougher it is inside.
5. Cover the finished steaks with aluminum foil.
6. Reduce the heat a little, melt 2 tablespoons of butter in the pan and sweat the shallots until golden brown for 5-7 minutes. Deglaze with the wine and reduce on high while stirring until almost all the liquid has evaporated.
7. Pour in the beef stock and reduce to a sauce for 10 minutes. The shallots should be soft. Take off the stove and fold in the remaining butter.
8. Arrange the steaks with the leaked juice on plates. Spread the shallots with the sauce on top and serve immediately.
9. The French bevette, also known as crown meat or flank steak, is the classic piece of meat for steak fries in Parisian bistros. It is relatively inexpensive and has an intense meat taste, but has to be fried medium-rare or bloody, otherwise it is easily tough. A good result is achieved in the pan. Remember that correct timing does not depend on the weight of the steak, but on its thickness.