Beef steak with Bercy sauce & linguine with carrots and cheese

Take the meat out of the refrigerator. Prepare the broth with hot water. Bring a pot of salted water to a boil for the pasta. Chop the garlic and onion. Thinly slice the shallot. Peel and dice the carrot into 5 mm pieces. The finer it is chopped, the quicker it will cook. Chop the parsley.

Cook the linguine with the bay leaf for 12-14 minutes in the pot. Drain and remove the bay leaf. Add a drizzle of olive oil to prevent them from sticking and cover to keep warm.

Heat a drizzle of olive oil over medium-high heat in a skillet. Sauté the onion, carrot, and garlic for 3-5 minutes. Deglaze with 40 ml of broth per person. Add pepper. Cover and simmer over medium heat for 6-8 minutes until the carrot cubes are slightly tender. Stir regularly.

Pat the meat dry with paper towels. Season both sides with salt and pepper. Heat a drizzle of olive oil in a skillet over medium-high heat. Cook the meat for 1-2 minutes on one side, then 1-2 minutes on the other side. Set aside on a plate covered with aluminum foil to keep warm.

To finish, return the pan with the meat to medium heat with the cooking juices. Sauté the shallot for 3-5 minutes until it becomes tender. Deglaze with 1½ tablespoons of white wine vinegar (or white wine if you have it) per person and the remaining broth. Bring to a boil, then reduce the heat to medium. Reduce the sauce by at least half, about 2-4 minutes. Off the heat, add the butter in small pieces. Mix (whisk if possible). Season with salt and pepper and add ⅔ of the parsley.