We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Shallot, an aromatic with recognized virtues, gives rise to this delicious shallot flank steak recipe.
Ingredients for 4 persons :
- 10 shallots
- 4 steaks in flank steak, 150 g each
- 1 bunch oftarragon fresh
- 80 g butter
- 4 tbsp. to s. sunflower oil
- Salt and pepper.
Shallot flank steak recipe
Remove the leaves from the tarragon and mince the shallots.
In a pan,
- Froth the butter.
- Brown the shallots.
- Let them melt for 10 minutes over low heat, then salt and pepper.
- Add the tarragon and mix.
- Keep warm.
Season the flank steaks with salt and pepper.
Heat the oil in another pan.
Quickly sear the flank steaks on both sides and make them according to your taste. Let them rest for two minutes in a warm place. Serve the flank steaks topped with the tarragon shallots and accompanied by sautéed potatoes or fries.
Native to the shores of the Caspian Sea, theshallot has conquered the hearts and stomachs of the French for a very long time.
700 grams. This is the amount of shallots consumed each year by French people. This aromatic vegetable has been known in the country since the time of Charlemagne. Its name is derived from a city in Judea, Ascalon. It is first grown in family gardens and farms in northern France. However, since the 17th century, it has been Brittany and the Loire Valley that have held the palm of its production.
Shallots have become an essential ingredient in French gastronomy, especially in sauces such as béarnaise, for example.
- Read also: health benefits and virtues of shallots
A condiment with a long shelf life
Member of the family of onions, shallots like dry, dark and cool places. Under these conditions, it is possible to keep it for up to two months.
This little vegetable can be found on the shelves all year round. However, its peak season runs from October to December. Its richness in carbohydrates, fiber and minerals is often praised. On average, count 37 milligrams of calcium per 100 grams of shallot.
When choosing it, choose heavy, firm pods with a dry and shiny shell.
Visual credits: Shallots 1: © Jackin - stock.adobe.com Shallot flank steaks: © Interbev