Steak à l'échalote (seared flatiron with shallot sauce)
Sep 01, 2026
Like a number of chefs, Daniel Boulud offers several options for enhancing a simple steak. Au poivre is one classic choice -- but he also suggests this shallot mix, a quick pan sauce to dress the meat with an oniony tang sharpened with red wine and graced with buttery richness.
https://www.syracuse.com/nytcooking/2026/09/787756197-flatiron-steak.html
Respond, make new discussions, see other discussions and customize your news...

To add this website to your home screen:

1. Tap tutorialsPoint

2. Select 'Add to Home screen' or 'Install app'.

3. Follow the on-scrren instructions.

Feedback
FAQ
Privacy Policy
Terms of Service