Steak Chevillot and Salade de carottes râpées
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Beautiful, seared sirloin steak bathed in a red wine and shallot pan sauce and served with a fresh carrot salad. Steak Chevillot and Salade de carottes râpées is a French inspired dinner that is quick enough for a busy night, yet sophisticated enough for a special occasion.
Ingredients
7-8 large carrots
2 lemons, juiced
3 Tb extra virgin olive oil
2 tsp sugar
½ tsp sea salt
½ tsp freshly ground black pepper
1½ lb sirloin tip steak
2 tsp sea salt, divided
2 tsp freshly ground black pepper, divided
1 Tb + 1 tsp butter, divided
1 Tb extra virgin olive oil
1 shallot
1 clove garlic
1 c red wine
1 tsp flour
Preparation
