Flank steak with shallots (Bavette à l'echalotte) from The Bordeaux Kitchen: An Immersion into French Food and Wine, Inspired by Ancestral Traditions (page 133) by Tania Teschke

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Oven-baked French fries (Pommes frites au four); Sarlat sautéed potatoes (Pommes de terre Sarladaises)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute duck fat for tallow.

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