Recipe

Step 1: Pan-fry the steaks over a high heat on both sides: they must be seared to seal in all their juices. Set them on a plate and keep warm.

Step 2: Peel and slice the shallots. Sauté them in the same pan and deglaze with wine, scraping up all the bits on the bottom. Whisk in the butter and season.

Step 3: Top the steaks with the softened shallots, and serve with thick-cut french fries, mashed potatoes or vegetables.

Reprinted with permission from Stéphane Reynaud’s French Feasts (2009 Stewart, Tabori & Chang).