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Back in Thomas Keller's cookbook today. It's almost always a guarantee that with a TK recipe there will be tears. I have weeped plenty following his recipes, but I think I've stumbled onto a recipe that all of us can make! This is from the Bouchon cookbook - Skirt Steak with Caramelized Onions and a Red Wine Jus
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Ingredients:
(serves four)
For the steak and shallots:
4 10-ounce pieces trimmed outside skirt steak
kosher salt and freshly ground black pepper
1/4 cup canola oil
4 tablespoons unsalted butter
4 cups thinly sliced shallots
4 teaspoons minced thyme
For the salad:
2 to 3 ounces watercress, large stems removed
2 teaspoons minced shallots
1 teaspoon minced Italian parsley
1 teaspoon minced tarragon
1 teaspoon minced chives
1 teaspoon minced chervil
extra virgin olive oil
kosher salt and freshly ground black pepper
For the red wine jus:
1 bottle red wine, such as Cabernet Sauvignon
1 cup diced Spanish onions (1/2-inch thick)
1 cup peeled and sliced carrots (1/2-inch thick)
1 cup sliced leeks, white and light green parts only (1/4-inch thick)
1 cup sliced shallots (1/4-inch thick)
1 cup sliced button mushrooms (1/4-inch thick)
3 thyme sprigs
6 Italian flat-leaf parsley sprigs
2 bay leaves
1/2 teaspoon black peppercorns
3 large garlic cloves, peeled and smashed
5 cups veal or beef stock