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Ingredients

• 2 2-inch thick well-marbled boneless ribeye steaks (about 1 pound each), well trimmed
• Salt and freshly ground pepper
• 3 tablespoons grapeseed, French peanut, or unflavored vegetable oil
• 24 small to medium shallots (about 4 ounces), peeled
• 1 large head of garlic, halved crosswise
• 2 cups full-bodied red wine, such as a Rhône wine
• 1 tablespoon sugar
• 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
• 2 teaspoons minced fresh chives

Description

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 Cooking.

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