Recipe: Onglet Aux Echalotes (Skirt Steak with Shallot Sauce) and Steak au Poivre Vert (Steak with Green Peppercorns) (serves 2) (French)

ONGLET AUX ECHALOTES
(SKIRT STEAK WITH SHALLOT SAUCE)

1 tablespoon butter, divided use
2 skirt steaks (top quality)
4 shallots, finely chopped
2 teaspoons oil
1 scant tsp finely snipped parsley
sea salt and freshly ground black pepper (to taste)

TO PREPARE THE STEAKS:
Chill half the butter and divide the rest into 4 pieces. Over a low heat, melt a piece of butter in a frying pan. Tilt the pan over the heat to coat. Take off the heat. Put the steaks in the pan, press gently and then turn over. Transfer the steak to a plate, season with pepper and set aside until a few minutes before you want to serve.

TO PREPARE THE SHALLOTS:
Put the prepared shallots in a small saucepan and generously cover with cold water. Bring to a simmer. Cook over a moderate heat until the water has evaporated and the shallots are soft (allow 5-8 minutes). Reduce the heat to very low.

MEANWHILE, TO COOK THE STEAKS:
Heat the frying pan until very hot over a high heat. Add the oil and the 3 pieces of butter. Season the steaks with salt and add them to the hot pan. Reduce the heat a little and cook until done to your liking, turning the steaks over halfway through cooking.

TO MAKE THE SHALLOT SAUCE:
Cut the chilled butter into dice. Turn up the heat under the softened shallot and whisk half the butter dice into this, then tip the buttery shallot mixture over the steaks. Leave in the pan for a few seconds, then transfer to warmed serving plates.

Whisk in the rest of the chilled butter in the pan, stir in the parsley and dribble this over the steaks. Scrape the pan well in order not to waste any of the mixture and serve immediately.

VARIATION:

STEAK AU POIVRE VERT:
An equally appealing and simple variation is Steak au Poivre Vert. Using a pestle and mortar, bruise a tablespoon of drained green peppercorns and use 1/3 to season the steaks before you smear them with butter (step 1). When the steaks are cooked, whisk the rest of the peppercorns into the pan, together with 2 teaspoons of brandy. Cook for a few seconds, then whisk is 2 teaspoons of Madeira and the diced chilled butter. Whisk for a few seconds over a moderate heat and spoon over the steaks.

Servings: 2
Adapted from source: The Secrets of French Home Cooking by Marie-Pierre Moine