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Beef flank steak, shallot jam with red wine, port wine and balsamic vinegar maille, fried oyster mushrooms and green asparagus |

Beef

Pan seared beef flank with shallots confit in red wine, served with asparagus and mushrooms.

Note

The cooking time will give a medium rare cooking, for rare cook it two minutes less and for a medium well two minutes more.

Ingredients

Recipe for 4 servings

The ingredients

600 Gr

Beef flank steak

4 Unit(s)

French shallot

250 Ml

Red wine

1 Bunch(es)

Green asparagus

250 Gr

Oyster mushroom

4 Sprig(s)

Thyme

2 Clove(s)

Garlic

50 Ml

Port wine

30 Ml

Maille balsamic vinegar

Preparation time: 45 min

Preheat your Four at 400 °F

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.