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1
In a small saucepan, combine 1 cup of the grapeseed oil with the unpeeled shallots and bring to a boil.
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2
Simmer over low heat until the shallots are very tender, about 1 hour.
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3
Meanwhile, in a medium saucepan, combine the red wine, vinegar and chopped shallot and bring to a boil.
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4
Simmer over moderately high heat until reduced to 3 tablespoons, about 1 hour.
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5
Add the veal stock and simmer over moderate heat until reduced to 1 1/2 cups, 30 minutes.
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6
Strain through a fine sieve set over a small saucepan.
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7
Whisk in the butter over low heat and season with salt and pepper.
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8
Keep warm.
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9
In a large skillet, heat the remaining 1 tablespoon of grapeseed oil until almost smoking.
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10
Season the steaks with salt and pepper and add them to the skillet.
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11
Cook over high heat until richly browned on the bottom, about 3 minutes.
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12
Turn and cook the steaks for about 2 minutes for medium rare.
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13
While the steaks cook, reheat the shallots in their oil until hot, then drain and, using a serrated knife, cut the shallots in half.
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14
Transfer the steaks to plates.
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15
Spoon 1/4 cup of the sauce over each steak and place the shallots alongside the steaks.
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16
Sprinkle with the parsley and fleur de sel and serve.
