Beef stall, wine merchant sauce
4 beef stalks 180g, ½ l red wine, 4 chopped shallots, 1 tablespoon oil, 1 tablespoon cognac, 20g butter, salt and freshly ground pepper.
Put the shallots to brown in the oil.
When they are tender, add the cognac, flambé and cook for 5 minutes.
Add wine, salt and pepper and reduce by half to medium heat.
Remove from heat and add butter in small cubes, stirring briskly.
Rectify the seasoning and serve with the fried beef stalks.