Beef tab seized with fleur de sel, butter with french shallots
Vegetables and Fruits, Beef
Richness of the butter and the shallots, mixed with the meat and the fleur the sel. Simple, yet hard to get any better than this.
IngredientsRecipe for 4
Preparation time: 20 min
Preheat your at 400 °F
Finely cut the shallots and the chives the thinnest you can while making sure that the butter's texture is pommade (softened, creamed).
- Shallot butter
In a cast iron pan, if possible, on medium high heat with a little bit of vegetable oil, gently colour the shallots 2-3mins then deglaze with the Porto. Lower down the heat to medium and let all the mixture become almost dry. Once the mixture is all tempered, blend it all in together with the pommade butter, add in the chives and the pepper. Give it the shape you want and then reserve it in the fridge.
- Beef cooking
Again, in a cast iron pan, if you have, 1 tbl spoon of vegetable oil on high heat, sear the meat on all its surfaces. Put it on a cooking tray covered with a piece of parchment paper and cook it in the oven at 400F for 5-7mins. Let it rest, very important.
As it is in the family of compound butters, the shallot one can be altered with anything or any flavors you like. Respect the same basics and steps we did.