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Steak and Sticky Red Wine Shallots

Shallots (or ‘sha-lots,’ as pronounced in the U.K.) are, in our humble opinion, like precious gems in the kitchen: their refined and distinctive flavor lends a thoroughbred sensibility to recipes where onions would stand in as a mere workhorse. Given that we consider shallots to be a must-have pantry item, we’re grateful that they are precious in our estimation only, and neither scarce nor too dear to buy! Mellower than onions, but with a hint of garlic, they are a very popular ingredient in many British dishes — well, in many delicious dishes, period. In this recipe, the shallots are gently sautéed, then glazed with balsamic vinegar and red wine. The result of this relatively simple effort is a wonderfully rich, but not heavy, sauce which complements a simply prepared steak with aplomb.

Steak and Sticky Red Wine Shallots

8 large shallots, peeled and quartered but left whole at the root
1 tbs. butter
¼ cup balsamic vinegar
¾ cup red wine
½ cup beef stock
2 petite filet steaks

Simmer the shallots in a pan of boiling water for 2-3 minutes, then drain.

Melt the butter in a medium saucepan over a medium-low heat and add the shallots, stirring now and then until they start to brown. Add the balsamic vinegar and bubble for a few minutes. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together into a sauce and the shallots are tender.

Cook the filets in butter in a heavy skillet, or on the grill to your liking. Cover with foil and let rest for 5 minutes, then top with the sauce to serve.

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