What to Serve with Steaks | Caramelized Shallots

I told you I’d have leftoversAnd on a Friday night, because that’s how we roll.

So after last night’s highly vegetarian dinner, I did feel like I needed a kick of iron.  A good piece of red meat.  Enter tonight’s steak, served with caramelized shallots and that fabulous leftover cauliflower.  I know.  Many of you are skeptical.  But trust me.   A very talented chef came up with that combo of white chocolate and cauliflower first.  Trust him.

PK’s Caramelized Shallots, Serves 2 (none for little Cherub, we meanies didn’t want to share tonight)

3 very large shallots, trimmed and thickly sliced

2 heaping T salted butter


2 generously overflowing T of vermouth

Small handful of fresh green herbs, finely chopped (I had a bit of parsley and garlic chives left in the garden) or a squeeze of lemon

A pan in which you’ve been sizzling steaks.  Perhaps with garlic.  Certainly with butter.

In a small pan heating over medium low heat, add the butter and thickly sliced shallots, and a pinch of salt.  Cook for 10 to 15 minutes stirring regularly.  When the steaks are done and there’s a gorgeous, deep brown fond in that pan, remove from the heat to rest the steak and add in the softened shallots to the steak pan.  Slosh in the vermouth, along with a tablespoon or two of water.  Using a wooden spoon or fork, scrape off all the crusty brown bits off the bottom of the pan, incorporating them into the shallots.  When the liquid has evaporated, add in the small handful of herbs or the squeeze of lemon.  Either of these serves to cut the tremendous richness of the shallots and booze.  Ahhh, the goodness of it all.  Use as a base for the steaks that have been sliced and snug that up next to some of the leftover cauliflower.

Playlist included The Death of You and Me by Noel Gallagher’s High Flying Birds.


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