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Steaks and shallots

Bonjour,

Le midi c'est un peu la course lorsque mes gloutons reviennent Lunch

A hamburger fresh, fast, is always appreciated

I wanted to change the eternal fried egg on steak and I prepared some caramelized shallots, I'm d usual with a rib-bone barbecue in summer, but I felt like in the middle of January!

In my basket

- 24 shallots

- 40 cl of red wine

- 20 grams of brown sugar brown

- juice of one lemon

- 2 cloves

- salt and pepper

Peel and chop

shallots, put them in a pan with melted butter, cook 2 to 3 minutes

Add red wine, brown sugar, lemon juice, cloves, salt, pepper

Bake, covered, simmer for 10 minutes

Remove lid and continue cooking until the juice has evaporated

I always add shallots, peeled, chopped and raw before serving

crunched into a piece of raw shallot together in the shallot confit, a delight, I love it!

Try and tell me what you think!

Good evening

Hello,

Has miday, It's Always a real running When My gluttons come for eating

A very fresh, minced beef Is Always Appreciated and Quickly done

I wanted to change of eternal fried egg ont the beefsteak and I prepared some crystallized shallots

I usually make them with a Tbone on the barbecue in summer, but I wanted it in full january

In my basket

- 24 shallots

- 40 cl of red wine

- 20 gr of brown sugar

- juice of a lemon

- 2 cloves

- salt and pepper

Peel and chisel the shallots, put them in a pan , with the butter, make return 2 to 3 minutes

Add the red wine, the brown sugar, the lemon juice, the cloves, salt and pepper

Cook under cover in shiver for 10 minutes

Remove the lid and continue the cooking until the juice evaporates

I always add raw shallots, chiselled at the time of serving, and believe me when you eat at the same time, a piece of raw shallot with a crystallized shallot, it's so good !

Have a nice day