Beef flank steak, shallot jam with red wine, port wine and balsamic vinegar maille, fried oyster mushrooms and green asparagus
Pan seared beef flank with shallots confit in red wine, served with asparagus and mushrooms.
IngredientsRecipe for 4 persons
- Olive oil
- Vegetable oil
- Salt and pepper
Preparation time: 45 min
- The preparations
Chop the shallots, the tyme and the garlic. Clean the oyster mushrooms and cut it in half, remove 3 cm of the bottom of the aspergus and cut it in half.
- The beef flank
Season the steak on both sides, in a hot pan with vegetables oil sear both sides until coloration, reserve it on a baking tray with a parchment paper.
- The sauce
In a pan with oliv oil, sweat the shallots, deglaze with red wine, the port wine and the balsamic and reduce it completely.
- The vegetables
In a big pot of salty boiling water, blanche the asparagus, strain it and refresh it. In a hot pan with olive oil, sear the oyster mushrooms, add the thyme and the garlic, continue to cook it, add the asparagus and reserve.
- The plating
Put the beef flank in the oven on 400°F for 7 minutes, and let it rest for 3 minutes. Slice the flank in big stripes, put it on a plate of your choice, the vegetables on the side nicely and finish with the sauce.
The cooking time will give a medium rare cooking, for rare cook it two minutes less and for a medium well two minutes more.