{"id":1061,"date":"2024-09-02T14:28:13","date_gmt":"2024-09-02T13:28:13","guid":{"rendered":"https:\/\/www.curdhome.co.uk\/recipes\/?p=1061"},"modified":"2024-09-02T14:30:07","modified_gmt":"2024-09-02T13:30:07","slug":"steak-a-lechalote","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=1061","title":{"rendered":"Steak a l&#8217;Echalote"},"content":{"rendered":"<p class=\"bodytext\">From Claude Bosi: this is an absolute staple at any French bistro. There are variations, but this uses caramelised shallots and red wine which creates a beautiful glossy sauce for the meat.<\/p>\n<p class=\"bodytext\">I was getting there when I did my <a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=1002\" target=\"_blank\" rel=\"noopener\">Guineafowl Breast with a shallot sauce<\/a> on holiday in France. That uses a rose wine and I really don&#8217;t think the garlic is necessary or, indeed, helps.<\/p>\n<div class=\"recipePlanning\">\n<h2 class=\"recipe\">Planning<\/h2>\n<table class=\"recipeTiming\">\n<tbody>\n<tr>\n<td class=\"recipeTimingTitle\">serves:<\/td>\n<td class=\"recipeTimingData\">2<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">preparation time:<\/td>\n<td class=\"recipeTimingData\">15 mins<\/td>\n<\/tr>\n<tr>\n<td class=\"recipeTimingTitle\">cooking time:<\/td>\n<td class=\"recipeTimingData\">50 mins<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<div class=\"recipeIngredients\">\n<h2 class=\"recipe\">Ingredients<\/h2>\n<ul class=\"ingredients\">\n<li>1 tbs vegetable oil<\/li>\n<li>4 \u00e9chalion shallots<\/li>\n<li>3 cloves garlic (not sure)<\/li>\n<li>a few sprigs thyme<\/li>\n<li>1 bay leaf<\/li>\n<li>375ml Beaujolais red wine<\/li>\n<li>200ml beef stock<\/li>\n<li>25g salted butter<\/li>\n<li>2 ribeye or rump steaks<\/li>\n<li>1 tbs vegetable oil<\/li>\n<li>25g salted butter<\/li>\n<li>1 clove garlic, bashed<\/li>\n<li>4 sprigs thyme<\/li>\n<li>1 sprig rosemary<\/li>\n<li><\/li>\n<li>Salt &amp; pepper<\/li>\n<\/ul>\n<\/div>\n<div class=\"recipeMethod\">\n<h2 class=\"recipe\">Method<\/h2>\n<p class=\"bodytext\">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.<\/p>\n<p class=\"bodytext\">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.<\/p>\n<p class=\"bodytext\">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.<\/p>\n<p class=\"bodytext\">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.<\/p>\n<p class=\"bodytext\">Slice the steaks against the grain and arrange on plates with the shaltot sauce poured over. Serve with a dressed salad (Little Gem Lettuce works well).<\/p>\n<\/div>\n<p class=\"bodytext\"><a href=\"pdf\/Steakal'Echalote.pdf\" target=\"_blank\" rel=\"noopener\" type=\"application\/pdf\"><br \/>\nGet a pdf version of this recipe.<br \/>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Claude Bosi: this is an absolute staple at any French bistro. There are variations, but this uses caramelised shallots and red wine which creates a beautiful glossy sauce for the meat. I was getting there when I did my<span class=\"ellipsis\">&hellip;<\/span><\/p>\n<div class=\"read-more\"><a href=\"https:\/\/www.curdhome.co.uk\/recipes\/?p=1061\">Read more &#8250;<\/a><\/div>\n<p><!-- end of .read-more --><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":""},"categories":[8],"tags":[19],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1bxnG-h7","_links":{"self":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/1061"}],"collection":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1061"}],"version-history":[{"count":2,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/1061\/revisions"}],"predecessor-version":[{"id":1063,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/1061\/revisions\/1063"}],"wp:attachment":[{"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.curdhome.co.uk\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}