- Score the steaks slightly so that they do not curl up during cooking.
- Heat the oil and butter in a frying pan and cook the steaks for two minutes on each side. Generously season with salt and pepper. Remove from the pan and keep warm. Pour the white wine vinegar into the pan and heat.
- Sweat the shallots for 4 to 5 minutes. Reheat the steaks slightly with the shallots just before serving.
- Pour the sauce from the pan over the steaks and serve with mashed potatoes and green asparagus.
Warm your dinner plates in the oven so that your meal stays hot longer.
Suggestion for accompaniment:
Saint-Régnier de la cour Medium-bodied red wine