Merlot steak and caramel shallots with potatoes to cream

For potatoes to cream: grating Parmesan cheese. Peel the potatoes and cut them into thin slices ½ centimeter.

Put the potatoes to boil in a pot with water for 10 minutes so that they are cooked only a little. Drain.

Place the pre-cooked potatoes at a font, add the cream and grated cheese. Bake at 180 ° C for 20 minutes until potatoes are cooked and melted cheese.

For the steak: in a pan melting half of the sugar blonde, half of butter and olive oil.

When the mixture takes color, brown the steak for 5 minutes. Salpimentar and put on a roast for the oven.

Spray with thyme and roasting in preheated oven at high temperature for 10 minutes. Lower the temperature and cook for 15 more minutes.

Prepare the sauce: boil the shallots in abundant water for 10 minutes, drain and brown in a pan with the rest of the blond sugar and butter. Reserve.

In a pot cook the red wine with the chicken broth previously prepared according to the container instructions. Heat for 15 to 20 minutes. Salpimentar and add the shallots and plums.

When the steak is ready, remove from the oven, thank the source and add the juice to the sauce. Thicken slightly with Maicena and verify seasoning.

Cut the steak into chops and serve sprayed with the sauce of shallotas and accompanied with the potatoes to the cream.

If you prefer to make homemade broth: throw in a pot with olive oil the vegetables that you have well washed and cut into small pieces, 1 or 2 chicken thighs, softy about 5 mins, then add 1-2 l of hot water and wait for boil Colar and use.