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Seared Beef Skirt and Shallot Gravy

A satisfying mid-week or weekend meal the whole family will enjoy. If there are any leftovers, enjoy cold with salad or crusty bread.



  • 1.

    Season meat with salt and pepper. Put oil and dessert spoon of butter in pan, add meat and sear on high heat on all sides to seal and colour. Remove pan from heat and lift meat on to a roasting tray and put in a hot oven 225c for 8 minutes. Remove and rest in a warm place whilst making the sauce. Pour excess searing fat from pan, add the butter and put back on heat. Add shallots cook gently for about 5 mins. Add flour, mix in well and cook for 2mins. Pour in claret, add anchovy and mix in the stock adding the bay. Bring to the boil and cook for 20 mins, skimming if necessary. Adjust seasoning with salt and pepper. Reduce to a sauce like consistency. Slice the rested meat thinly. Arrange the meat onto a plate, on top of a creamy mashed spud, pour any of the residual meat juices into the sauce pan, spoon over the sauce and serve.

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Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Seared Beef Skirt and Shallot Gravy.


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