12393 Serves 4 Wed Aug 06 01:06:17 -0700 2008 Wed Feb 04 08:35:07 -0800 2009 Licensed http://www.chow.com/recipes/12393 Wed, 04 Feb 2009 16:35:07 GMT This albigeoise version of steak with red wine and shallots was given to me by the top gastronomic personality of Albi, Jacques Rieux, whose father, Louis, wrote the definitive book on Albigeoise cooking.

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Season the steaks with salt and pepper; rub with 2 tablespoons of the oil. Cover loosely with plastic wrap and refrigerate until ready to cook. Remove from refrigerator 1 hour before cooking. Dry the steaks with paper towels.

In a 2-quart nonreactive saucepan, combine the whole shallots, halved garlic head, red wine, 1½ teaspoons of the sugar, ¼ teaspoon pepper, and the herb bouquet. Simmer for 1 hour, or until the liquid is reduced by three quarters. Remove from the heat; discard the herb bouquet and garlic. Scrape the liquid and shallots into a small bowl and hold until ready to finish the dish.

Sear the steaks in a very hot, lightly oiled well-seasoned heavy skillet, 2 minutes per side. Using tongs, transfer the steaks to a cake rack and let them rest while finishing the sauce. Blot out any fat in the skillet.

Add the vinegar to the skillet and bring to a boil over high heat, scraping up any brown bits from the bottom of the pan. Boil until reduced to a glaze, 2 to 3 minutes. Add ½ cup of the stock and boil down to a syrupy glaze. Add the shallots and red-wine reduction. Stir in 1½ teaspoons of the sugar and cook for 1 minute, or until the sauce begins to glisten. Add the remaining stock and bring to a boil. Pour the sauce into a small saucepan; boil down to ¾ cup and set aside. Wipe out the skillet.

Heat the remaining 1 tablespoon oil in the skillet until hot. Return the steaks to the pan and cook over moderately high heat, turning once, to finish to the desired degree of doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a cutting board and let rest for 3 to 5 minutes.

Reheat the sauce. Swirl in the butter, 1 tablespoon at a time. Season with salt and pepper to taste. Slice the steaks and arrange the meat on a heated platter. Spoon the shallots and sauce over the steak. Sprinkle with the chopped fresh herbs and serve at once.

You want to use a heavy red wine with a high alcoholic content here so that it will reduce to a rich consistency.

]]> http://www.chow.com Paula Wolfert 50 Main 2 2-inch thick well-marbled boneless ribeye steaks (about 1 pound each), well trimmed

]]> Salt and freshly ground pepper

]]> 3 tablespoons grapeseed, French peanut, or unflavored vegetable oil

]]> 24 small to medium shallots (about 4 ounces), peeled

]]> 1 large head of garlic, halved crosswise

]]> 2 cups full-bodied red wine, such as a Rhône wine

]]> 1 tablespoon sugar

]]> Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and ½ imported bay leaf tied together with string

]]> 1½ tablespoons sherry vinegar or red wine vinegar

]]> 1 cup rich unsalted meat stock, degreased

]]> 2 tablespoons unsalted butter

]]> 2 teaspoons chopped fresh flat-leaf parsley

]]> 2 teaspoons minced fresh chives

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