This dish is a classic in France and always wonderful with a frisée salad, french fries, and a bottle of red wine. For sear-roasting steak, a cast-iron pan works best.
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I've prepared this recipe several times, the last time I added shallots to the pan cooked them for a couple of minutes before adding the wine, and cut the button down by about half, it was delicious, it his recipe is a real winner either way.
Excellent! Fast, easy, delicious... Will be making this again!
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