Spider Steak (Araignée Cut) tender and flavorful

1 Take your steaks out 15 minutes before cooking them. Make small incisions on each steak.

2 Heat a small sauté pan. Add a nice knob of butter when it's very hot. Sauté your steaks very quickly, 30 seconds on each side. Remove from heat, place your steaks on a plate, season with salt and pepper, then cover with aluminium foil.

3 Remove the fat from your pan without washing it. Put it back on the heat and melt some butter. Once the butter is melted, add the 4 shallots, finely sliced. Sweat for 2 minutes, then add 0.3 cup (6 cl) of wine vinegar. Season with salt and pepper, and let it reduce slightly.

4 Place your steaks and the juices into this shallot fondue. Reheat for 1 minute, then place on hot plates with a little of this tasty shallot fondue on top and let me know...