Steak with Red Wine and Shallot Sauce

This is fail-safe and dead easy. It's beefy, hearty and guaranteed to satisfy the biggest carnivore. Make sure you use shallots and not small red onions. Shallots have a sweetness and flavour that gives the sauce a richness and complexity that regular onions just don't have.

Serves 2

• 2 pieces of your favourite cut of beef (a typical serving is usually 220-250g per person)
• 6-8 shallots, sliced
• 1 cup of red wine (A Burgundy or Bordeaux is good)
• A knob of butter
• Sea salt and freshly ground black pepper

Wash and dry beef steaks, then season well with salt and pepper.

Heat skillet on high heat and add 1 tablespoon of olive oil to coat the pan. The secret to good steaks in a blazing hot pan. This sears the meat and seals in the juices so it stays juicy and moist.

Resist the urge to flip the steak over and over. Sear on one side, flip, and step away from the meat.

When done to your preference, set aside to rest. In the meantime, make the sauce.

In the same skillet, lower to medium heat and add a teaspoon on olive oil. Brown shallots till soft and barely brown. Add the wine and let simmer until reduced till almost dry. Add a knob of butter for some shine and gloss, and season to taste with salt and pepper.

Spoon sauce over steak and serve. Tres magnifique!

The rest of the Table for Deux at a Parisien Bistro menu here:

Appetizer: Pork Rillettes with Baguette and Cornichons
Side: Potatoes Dauphinoise
Dessert: Creme Brulee