Chef Michel Richard offers this recipe for the bistro classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)
- Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat, and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook until steak is medium rare. Transfer steak to a cutting board, and let it rest 5 minutes. Meanwhile add shallot glaze with butter to skillet to deglaze.
- Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with frites.
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