Grilled Steaks with Shallots and Wine

Alternatively, cook the steaks on a preheated griddle pan.

For The Sauce

1. 1

   Melt 15g / ½ oz of the butter in a saucepan, add the shallots and saute for a few minutes until slightly softened.

2. 2

   Add the wine and bring to the boil.

3. 3

   Simmer uncovered, until the wine is reduced by half and the shallots are soft.

4. 4

   Meanwhile, beat the remaining butter into the sauce a piece at a time, making sure each one is totally absorbed before adding the next. This will thicken the sauce and make it glossy.

For The Steaks

1. 5

   Smear the steaks on both sides with the oil and arrange on the grill rack.

2. 6

   Grill under a high heat, as close to the heat as possible turning the steak every 2 minutes.

3. 7

   Allow 4 minutes (one turn) for a very rare steak; 8 minutes (Three turns) for a medium steak; and for well done allow 12 minutes, increasing the time between turns to 3 minutes.

To Serve

1. 8

   Transfer the steaks to warmed plates and keep warm.

2. 9

   Press bread slices on the grill pan to soak up the juices, then spread each lightly with Dijon mustard.

3. 10

   Put 2 slices beside each steak pour the sauce over the steaks and serve.