For ➍15 cl red wine
40 g butter, soft and cut in small pieces
4 shallots, chopped
juice of ½ lemon (or ½ tbs of white balsamico vinegar)
parsley, chopped
pepper
fleur de sel
Melt 10 g of the butter in a hot frying pan.
Add shallots and sweat for 2-3 m. *
Pour the wine into the skillet and reduce by ⅓.
Add remaining butter. Mix well to incorporate the butter.
Pour lemon juice in and mix.
Add salt and pepper to taste.
Sprinkle with parsley.
>Nap on grilled or baked beef, or roasts.
Serve with grilled potatoes and a rich green salad.
Add shallots and sweat for 2-3 m. *
Pour the wine into the skillet and reduce by ⅓.
Add remaining butter. Mix well to incorporate the butter.
Pour lemon juice in and mix.
Add salt and pepper to taste.
Sprinkle with parsley.
>Nap on grilled or baked beef, or roasts.
Serve with grilled potatoes and a rich green salad.
*Alternatively: remove the shallots, keep them warm and fry the (steak) meat. When done, remove the meat, and keep warm. Return the shallots in the pan and continue the recipe.
