Serves 4

3 tablespoons butter, divided
Olive oil
a heaping tablespoon minced shallot
Salt and pepper (preferably white pepper)
1 cup dry red wine (Bordeaux)
1 cup beef or chicken stock
2 hanger steaks or 1 flank steak – (about 6 ounces per person)
1 tablespoon duck fat or olive oil

Melt 1 tablespoon of the butter and a splash of olive oil in a medium saucepan over medium low heat. Add the shallot and cook until softened. Add a pinch of salt and pepper and  the red wine and bring to a boil. Add the stock, bring back to a boil, turn down to a simmer and simmer until the liquid is reduced to about 1/2 cup. 

While the sauce is reducing, rub the steaks with olive oil, salt and pepper

Heat a skillet or grill over medium high heat. Add the duck fat and let melt. Add the steak and cook until browned on all sides about 10-15 minutes total for medium rare. Transfer to a large plate and let rest for 10 minutes before slicing. 

Once the sauce has reduced, remove from the heat and whisk in the remaining 2 tablespoons of butter. Add salt and pepper to taste. Slice the steak, adding any juice from the plate to the sauce and arrange on plates, drizzled with the sauce. 

Sarlat Potatoes | Pommes de Terres Sarladaises
Serves 4 

1 ¾ pounds Yukon gold or other golden potatoes, peeled and sliced into 3/8-inch  thick  rounds
4 tablespoons duck fat, melted,  or olive oil
Salt and pepper (preferably white pepper), to taste
2 cloves finely chopped garlic
2 tablespoons parsley, chopped

Preheat the oven to 400 F.

Combine the potatoes with cold salted water to cover by 1 inch. Bring up to a boil and boil gently for 8 minutes. Drain the potatoes and transfer to a bowl. Add the melted duck fat or olive oil, and salt and pepper to taste and toss well.

Arrange the potatoes on a sheet pan in one layer and bake in the oven for 20 minutes. Remove the pan, sprinkle the garlic evenly over the potatoes, and return the pan to the oven for 10 minutes or until the potatoes are golden brown.