Steak with Caramelized Shallot and Red Wine Jus

Ready for a carnivorous delight?

These are a couple of flat iron steaks (untrimmed) The actual recipe called for skirt, but I got confused.  Decided to go ahead with it anyway.

Brown some butter in a pan.  Add a little oil.

I think Browned Butter might be the secret to the universe.

Brown the steaks on both sides for about 4 minutes.

Hello Mama.

After the eight minutes, move the steaks to a plate and caramelize your shallots.

When done, put the shallots on top of the steak, return to the pan, and pop in the oven for to finish cooking the steaks.  The recipe said five minutes but I did ten.  They seemed a little to squishy for me after five.

Take out and plate with a little watercress salad with a light vinaigrette.

Last thing- add your Red Wine Jus to top it off.  Just a couple of golden tablespoons.

Yes Please.

I ask you- how much would you pay for this in a restaurant?

I am fairly certain that I have never made a steak so perfectly cooked.  It was a miracle.  I blame it on the brown butter.

Ahh… it feels good to be a carnivore.

Recipe from Bouchon Cookbook.

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