Bordelaise Rib Steak

Peel the shallots. Seal over strong heat with a bit of oil and let for 3 to 5 minutes, depending on how you like your meat. Take the rib steaks out. Add salt and pepper. Put in a dish and cover with aluminum foil to keep them warm. Remove the fat from the pan. Deglaze with 2 tablespoons water. Let it reduce. Add 30 g butter and sweat the shallots for a few minutes over strong heat. Moisten with red wine. Reduce to half of its volume. Whisk the sauce with the remaining butter. Coat the warm ribs with the sauce. Serve immediately.