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Steak-Frites with Shallot Glaze

Chef Michel Richard offers this recipe for the bistro classic.

  • servings: 2




  • 1/2 cup (about 4 medium-large) shallots, peeled and thinly sliced crosswise
  • 2 tablespoons red-wine vinegar
  • 1/2 cup dry white wine
  • 2/3 cup Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
  • 1 large clove garlic, peeled and minced
  • 1 teaspoon soy sauce
  • Salt and freshly ground pepper
  • 1 1/2 to 1 3/4 pounds shoulder blade or skirt steak, trimmed and patted dry
  • 2 tablespoons peanut or olive oil
  • 1 tablespoon unsalted butter
  • Frites (French Fries)


  1. Step 1

    Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)

  2. Step 2

    Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat, and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook until steak is medium rare. Transfer steak to a cutting board, and let it rest 5 minutes. Meanwhile add shallot glaze with butter to skillet to deglaze.

  3. Step 3

    Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with frites.

Martha Stewart Living, December/January 1999/2000