2 steaks, New York Strips, cut in half, with some fat cut away
salt and freshly ground black pepper
3 tablespoons fresh thyme
18 medium shallots
3 tablespoons unsalted butter
1 cup red wine
3 tablespoons fig balsamic vinaigrette
1 loaf fresh sourdough bread
1 tablespoon honey
1 bunch of arugula
Preheat oven to 400 degrees, then season the meat with salt, pepper, and thyme and place in a pan. Cook for about 30 minutes, or until medium rare, and allow to rest, keeping it warm.
Blanch the shallots in boiling water for two minutes, then remove the skins, and cut the root ends. In a frying pan, heat the butter and cook the shallots until browned. Add the wine, vinaigrette, and honey to the shallots and cook on low heat for 40 minutes, until the wine has cooked down to a thick, dark sauce.
Cut the bread into thick slices; on each plate, top with arugula, a couple slices of beef, and some shallots and sauce. Serve immediately.