Any French chef loves a good shallot! I used them a few ways tonight. 1) I chopped half a shallot and fried them to a crispy finish. These topped my steak. 2) I chopped half a shallot and sweated it over heat, then added a cup of heavy cream & reduced it in half. Then I added some Gorgonzola and pepper - this was the sauce for keith's steak. 3) I finely chopped a shallot and added it to red wine vinegar, salt, pepper, sugar, and a dash of habanero pepper sauce. This was for the raw oysters.
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