Roasting shallots in their skins renders them meltingly soft, sweet and tender. Here some are halved and pan-fried and others blended into a creamy sauce.
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
Preheat the grill to high. Arrange the whole shallots on the grill rack and grill for 15 minutes, then turn and cook for a further 10 minutes until the skins are charred and blackened; transfer to a chopping board.
When cool enough to handle, peel the skins from the shallots. Roughly chop 2 shallots and put in a blender with the vinegar; whizz into a smooth sauce. Season, then set aside. Cut the remaining 2 shallots in half lengthways.
Heat a griddle or frying pan over a medium-high heat and add the oil. Season the steaks then, when the pan is smoking hot, add with the halved shallots, cut-side down; cook for 2 minutes. Turn the steaks and shallots over with tongs; cook for another 2 minutes, or until done to your liking, ensuring all surfaces are browned. Using tongs, turn the steaks onto their sides to crisp the fat on the base of the pan for 2 minutes, if liked. Transfer the steaks and shallots to a warm plate to rest.
Meanwhile, tip the Marsala into the pan and set over a low-medium heat. Stir in the blended shallot mixture, crème fraîche and tarragon, loosening all the steak juices from the bottom of the pan, then bubble for 1-2 minutes until you have a creamy sauce; season. Serve the steaks with the shallots on the side and the sauce drizzled over. Scatter over some tarragon leaves. Chips and a well-dressed green salad make excellent accompaniments.