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Steak with Shallots and Lyonnaise Potatoes

Featured by Maison Lavau in the International Wine Club.
Steak with Shallots and Lyonnaise Potatoes


A perfectly tender and mouthwatering steak topped with shallots and served over a bed of golden potatoes.

Yield: 4
Prep Time: 10 Minutes
Cook Time: 20 Minutes


• 3 Tbs extra-virgin olive oil
• 3 large Yukon Gold potatoes ( 1 1/4 lbs), peeled and sliced
• 1/4 inch thick
• 1 large Vidalia onion, halved lengthwise and very thinly sliced crosswise
• Kosher salt and freshly ground pepper
• 2 Tbs red wine vinegar
• Four 7-oz sirloin steaks (1 inch thick)
• 2 Tbs unsalted butter
• 4 large shallots, very thinly sliced
• 1/2 cup dry red wine
• 2 Tbs finely chopped flat-leaf parsley


In a very large nonstick skillet, heat 2 Tbs of the olive oil until shimmering. Add the potatoes in a slightly overlapping layer and cook over moderately high heat, stirring occasionally, until golden and nearly cooked through, about 8 min. Add the onion, season with salt and pepper and cook, stirring occasionally, until tender, about 5 min. longer. Add 1/2 Tbs of the vinegar and gently toss to combine. Cover loosely and keep warm.

Meanwhile, in another large skillet, heat the remaining 1 Tbs of olive oil until shimmering. Season the steaks with salt and pepper and cook them over moderately high heat, turning occasionally, until browned and crusty, 8 to 10 min. for medium rare. Transfer the steaks to a serving platter and keep warm.

Add 1 Tbs of the butter and the shallots to the skillet and cook over moderate heat until softened, about 5 min. Add the remaining 1 1/2 Tbs of vinegar and cook until evaporated, about 30 seconds. Add the wine and cook until reduced by two-thirds, about 2 min. Remove from the heat and swirl in the remaining 1 Tbs of butter. Add the parsley and any accumulated meat juices, season the sauce with salt and pepper and spoon over the meat. Serve the steaks at once with the potatoes.

Recipe sourced from

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