Remove the meat from the refrigerator 20 minutes in advance.

Using scissors, cut the nerve around the steaks in three places and then place them on a grid that is itself placed on a plate. Pour the red wine into a saucepan, bring to boil and bring to boil for 10 mins.

Peel the shallots, chop finely and let them sweat over low heat in another pan with 20g butter without colouring; salt, pepper and pour the red wine, add the beef broth; bring to boil and cook for 5 minutes over low heat and set aside. Heat the oil and foam 20g of butter in a large pan; reduce the heat and cook the steaks for 2.5 to 3.5 minutes on each side, depending on thickness and your cooking style.

Then remove from heat and place on rack; cover with a sheet of aluminum foil without wrapping. Remove the fat from the pan without scraping the bottom, put it on fire, pour the preparation in red wine and shallots and bring it to boil.

Then remove from heat, add 30g of butter in chunks and the sauce from the meat; mix with a spatula. Present the meat on warmed plates, sprinkle it with fleur de sel, sprinkle with pepper, then add the sauce