Boeuf Vieilli 45 Jours, Sauce Charon, Omelette Au Tomates Fumées Recipe

Season the Steak

Generously season the dry-aged steak with salt and black pepper on both sides.

Sear the Steak

Heat olive oil in a skillet over high heat. Once hot, add the steak and sear for about 4-5 minutes on each side for medium-rare. Adjust the time for desired doneness.

Rest the Steak

Remove the steak from the skillet and let it rest for 5-10 minutes before slicing.

Sauté Shallots

In the same skillet used for the steak, add finely chopped shallots and sauté until translucent.

Deglaze with Wine

Pour in the red wine and scrape up any brown bits from the bottom of the skillet. Let it reduce by half.

Add Stock and Thicken

Add beef stock and fresh thyme. Simmer until the sauce thickens. Finish with butter, salt, and pepper to taste.

Beat the Eggs

In a bowl, whisk the eggs with salt and black pepper until well combined.

Cook the Omelette

Heat olive oil in a non-stick skillet over medium heat. Pour in the beaten eggs and cook until the edges start to set.

Add Smoked Tomatoes

Sprinkle the chopped smoked tomatoes and fresh basil over one half of the omelette. Fold and cook for another minute until fully set.