- 200 grams Shallots
- 1 Garlic clove
- 4 slices Entrecote or fillet steaks, about 3 cm (approximately 1 inch) thick
- 2 tablespoons Vegetable oil
- freshly ground pepper
- 50 grams Butter
- 250 milliliters Red wine
- 50 milliliters Port wine
Preheat the oven to 50°C (approximately 125°F). Peel the shallots and cut into wedges. Peel and mince the garlic.
Pat the steaks dry. Heat the vegetable oil in a large, ovenproof pan and sear the steaks for 2 minutes on each side. Season with salt and pepper. Distribute 25 grams (approximately 2 tablespoons) of butter over the steaks, cover and place in the oven for 18-20 minutes.
Heat the remaining butter in a large pan and sauté the shallots and garlic until softened. Stir in the red and Port wine and bring to a boil.
Remove the steaks from the oven and cut into slices. Plate the sliced steaks, spoon the red wine shallot sauce over the top and serve.