- Number of people : 10
- List of ingredients :
- Meat :
- Beef flank steak: 2.5 kg
- Vegetables :
- Shallots: 500 g
- Dry grocery :
- Red wine (cooking quality): 750 ml
- Homemade veal stock: 500 ml
- Powdered sugar: 20 g
- Red wine vinegar: 50 ml
- Fats :
- Mild butter: 200 g
- Neutral oil (sunflower or grapeseed): 50 ml

- Beef flank steak (2.5 kg): around €40 (~€16/kg).
- Shallots (500g): €2.
- Red wine (750 ml): €5.
- Homemade veal stock (estimated raw materials): €2.
- Powdered sugar (20 g): €0.10.
- Red wine vinegar (50 ml): €0.50.
- Mild butter (200g): €3.
- Neutral oil (50 ml): €0.20.

Total ingredients : ~53 € or ~5.30 €/person.

Estimated labour and energy (~1h45): ~€15.

Total cost per person excluding tax = ~€7.

Recommended retail price with coefficient x3 = ~21 €/person.

- Total active time : 1h15
- Total passive time : 30 minutes

Preparing the shallots (15 mins / 0 mins) :
Shallots (500 g). Techniques used: finely chop the shallots. Tools required: paring knife, chopping board. Tip: make sure you cut the shallots evenly for even cooking.

Making the shallot and red wine sauce (20 mins / 30 mins) :
Chopped shallots (500 g), red wine (750 ml), homemade veal stock (500 ml), sugar (20 g), red wine vinegar (50 ml), soft butter (100 g). Techniques used: Sweat the shallots in a frothy butter, deglaze with the vinegar, reduce with the red wine, add the veal stock and reduce until smooth. Whisk in the butter at the end of cooking. Tools required: saucepan, whisk. Tip: do not boil the sauce after adding the butter to prevent the fats from separating.

Searing and cooking the flank steaks (20 mins / 0 mins) :
Beef flank steak (2.5 kg), neutral oil (50 ml), soft butter (100 g). Techniques used: sear the flank steak in a hot pan with the oil, add butter to baste and finish cooking according to the customer's preference (rare, medium rare). Tools required: frying pan, meat tongs. Tip: take the meat out of the fridge 30 minutes before cooking to avoid thermal shock.

Deglazing and recovery of juices (10 mins / 0 mins) :
Juices from cooking the flank steak, a ladleful of shallot and red wine sauce. Techniques used: deglaze the pan while it is still hot with a small amount of sauce to recover the juices. Add this mixture to the main sauce. Tools required: pan used for the meat, wooden spatula. Tip: this step enhances the meaty flavours in the sauce.

- Slice the flank steaks at an angle to reveal their texture and internal cooking.
- Arrange the slices harmoniously on each plate in a fan shape or in staggered rows.
- Lightly coat the slices with the shallot and red wine sauce, without covering the meat completely, to create a visual contrast.
- Serve the rest of the sauce in a sauceboat for added elegance and to allow your guests to adjust the sauce to their taste.

- Information : Approximately 450 kcal per portion (depending on the precise amount of sauce and preserved fat).
- Allergens :
- Dairy products (butter).

- Techniques: Take care not to overcook the flank steaks to preserve their tenderness; an ideal internal temperature is around 54-56°C for rare cooking. Reduce the sauce slowly to avoid it becoming bitter from overcooking in the red wine.
- Presentation: Use a hot plate to maintain the temperature of the dish when serving; add an unmentioned fresh herb as a garnish if desired (flat-leaf parsley or chopped chives).
- Hygiene : Respect the cold chain for flank steak; keep it between 0 and +4°C before use; clean boards and knives carefully after handling raw meat to avoid cross-contamination. Cooked leftovers can be kept for a maximum of 72 hours at +4°C in an airtight container.
- Anti-waste: The shallot trimmings can be used in a homemade stock or broth. The juices left in the pan can be deglazed with a little extra water or red wine and added to another culinary preparation.

Coste Group
remy@groupe-coste.fr
groupe-coste.fr