Flank Steaks with Shallot Sauce | RICARDO

Ingredients

• 4 beef flank or flap steaks
• 1/4 cup (55 g) butter
• 1 tbsp (15 ml) olive oil
• 2 cups (500 ml) chicken or beef broth
• 1 cup (250 ml) red wine
• 2 bay leaves
• 1/2 tsp crushed black pepper
• 1 cup (165 g) chopped shallots
• 1 tbsp unbleached all-purpose flour
• 2 tbsp (30 ml) red wine vinegar
• 1 tbsp (15 ml) Dijon mustard