This was a quick dinner that we cooked after kids had eaten. We finished just in time to put them to bed. We enjoyed it with a Nuit-Saint-George from one of our favorite wineries that we are trying desperately to get in California. Dinner was perfect, even though the girls popped out of their room every 5 minutes with another request:
Bavette a L'échalotte: Bistro Steak with Shallots and Red Wine Jus
We substituted the shallots for a yellow onion (because that was what we had) and served it with a combination of peas, broccoli, sugar snap peas and spinach because those were the frozen veggies we had in the freezer.
It is important to note that we had a thinner steak than the recipe called for (the same kind you can easily find in the U.S.) so we carmelized the onions longer and didn't put the whole thing in the oven. We cooked it a little longer on the stove top. Perfection! We ate every last bit. I guess we should have made more. We're still remembering it.
The kids might have enjoyed it too, but we were not really interested in finding out.
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