Skirt steak with caramelized shallots and red wine jus, with watercress salad

Dice the onion, slice the leek, carrot and mushrooms, crush and peel the garlic.

Put onion, leek, garlic, carrot, mushrooms, parsley, thyme sprigs, peppercorns and bay leaves in a big pot.

Add the chopped shallot and the whole bottle of red wine.

Bring to a boil on high, drop to a simmer and reduce 45 to 50 minutes until the wine is nearly a glaze.

Add the veal stock, bring to a simmer and simmer 30 minutes.

Strain through a fine mesh sieve; do not press the vegetables into the strainer. Strain again through cheesecloth.

Season the jus with salt and hold on the lowest heat.

Wash the watercress, remove the large stems and dry it.

Toss the watercress with minced shallot, tarragon, parsley and chives.

Season both sides of the steak generously with salt and pepper.

Heat a cast iron skillet over medium high, add the canola oil and heat it.

Add the butter and swirl it to brown.

Add the steak, one and a half minutes on the first side, flip, then baste with the pan tilted for another one and a half minutes.

Move the steak to a baking dish. Add the sliced shallots to the skillet over medium high and toss until softened, about two minutes.

Add another tablespoon of butter and the minced thyme; cook until the shallots are golden brown and caramelized, a couple more minutes.

Season the shallots with salt and pepper, stir in the juices from the baking dish and pile them on top of the steak.

Cook in a 375F oven about five minutes, until the steak is medium rare.

Dress the watercress with olive oil, salt and pepper and taste.

Slice the steak, spoon about two tablespoons of the red wine jus around it and divide the watercress salad among the plates.