Solomillo de carnicero a la chalota de France-Soir: filete con chalotas

Ingredientes

• 4 golden shallots, finely chopped
• 120 ml vegetable oil
• 4 beef hanger or flat-iron steak (220gm), at room temperature
• Finely chopped chives, potato frites and dressed mesclun, to serve

Preparación

1. 1

   1: Combine shallots and 100ml oil in a bowl and season; stand to allow flavours to develop (15 minutes).

2. 2

   2: Season steaks generously. Heat remaining oil in a large heavy-based frying pan over high heat. Cook steaks, turning once, until browned (3-4 minutes each side for medium-rare or cooked to your liking). Transfer to a plate, spoon over shallot oil and cover with an upturned bowl to rest and allow flavours to develop (10 minutes).

3. 3

   3: Thickly slice steaks. Divide steaks and fries among plates. Spoon shallot mixture and any resting juice over steaks; scatter with chives and season with pepper. Serve with potato frites and dressed mesclun on the side.