Steak with Shallots in Red Wine Sauce in the Style of Albi from The Cooking of South West France by

Name: Steak with Shallots in Red Wine Sauce in the Style of Albi from The Cooking of South West France by
Ingredients: 3 tablespoons grapeseed, French peanut, or unflavored vegetable oil; Salt; freshly ground pepper; 1 tablespoon sugar; 2 cups full-bodied red wine, such as a Rhône wine; 1 large head of garlic, halved crosswise; 24 small to medium shallots (about 4 ounces), peeled; 2 teaspoons minced fresh chives; Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and ½ imported bay leaf tied together with string; 1½ tablespoons sherry vinegar or red wine vinegar; 1 cup rich unsalted meat stock, degreased; 2 tablespoons unsalted butter; 2 teaspoons chopped fresh flat-leaf parsley

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This albigeoise version of steak with red wine and shallots was given to me by the top gastronomic personality of Albi, Jacques Rieux, whose father, Louis, wrote the definitive book on Albigeoise c...

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Ingredients

3 tablespoons grapeseed, French peanut, or unflavored vegetable oil
Salt
freshly ground pepper
1 tablespoon sugar
2 cups full-bodied red wine, such as a Rhône wine
1 large head of garlic, halved crosswise
24 small to medium shallots (about 4 ounces), peeled
2 teaspoons minced fresh chives
Herb bouquet: 3 sprigs parsley, 1 sprig thyme, and ½ imported bay leaf tied together with string
1½ tablespoons sherry vinegar or red wine vinegar
1 cup rich unsalted meat stock, degreased
2 tablespoons unsalted butter
2 teaspoons chopped fresh flat-leaf parsley