Steak with shallots in red wine sauce in the style of Albi (Entrecôte à l' Albigeoise) from The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine (page 255) by Paula Wolfert

  • shallots
  • herb bouquet
  • chives
  • garlic
  • parsley
  • sherry vinegar
  • grapeseed oil
  • red wine
  • meat stock
  • beef rib-eye steaks

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

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

  • twoyolks on February 22, 2021

    Nice but not great sauce for the steak. The default instructions are a little weird (sear the steaks, make the sauce, then finish cooking the steaks) but the alternative (cook steaks and then make sauce) makes more sense.

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