Waitrose and Partners
Steak with shallots

Steak with shallots

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.

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Gluten free
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins


  • 4 echalion shallots, unpeeled
  • 2 tsp sherry vinegar
  • 1 tbsp sunflower oil
  • 2 sirloin steaks (about 200g each)
  • 2 tbsp Marsala
  • 3 tbsp full-fat crème fraîche
  • ¼ x 20g pack tarragon, leaves roughly chopped, plus extra leaves to serve
  • Chips and green salad to server (optional)


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per serving when made using specific products in recipe


2,682kJ/ 646kcals



Saturated Fat












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