Adam Gopnik'S Entrecôte With Sauce Bercy

• 1 entrecote or rib steak, preferably bone-in)
• 8 shallots, peeled and chopped, roughly (yes, 8)
• 1/2 cup white wine
• 1 cup veal stock (Eli Zabar's is the best), or fond de veau. If neither are possible, use chicken stock
• enough butter and olive oil to caramelize the onions (eyeball)

1. Heavily salt the entrecote. Cook, preferably in a carbon steel pan, for four minutes on each side. (If it's sufficiently thick, and the window is open, do another three on each side.)
2. Meanwhile, cook the chopped shallots slowly, in a mix of butter and olive oil, in-this is key-a separate pan. (The mistake is to do them in the hyper hot pan that the steak has cooked in.)
3. When the onions are sufficiently caramelized (they should be browned), reserve about one-third of the shallots, and add the half cup of white wine to the rest. Boil off until almost dry. Then, add the cup of veal stock and reduce until the right (!) consistency-thick enough to coat a spoon without being glutinous. You can add just a touch of potato starch if it's too watery.
4. Serve the steak with the sauce, and the reserved shallots (delicious in their dry, browned state) on top. Pepper if you like. And some even add a squeeze of lemon to the sauce.

entrecufte, shallots, white wine, veal stock, butter

Taken from food52.com/recipes/71623-adam-gopnik-s-entrecote-with-sauce-bercy (may not work)