Jean-Luc Salles is a champion of the obscure cut of meat known as the Hanger Steak. The meat itself is as tender as a filet mignon, but as flavorful as a ribeye. He beds this beautiful cut of meat in a sauce made of roasted shallots and veal stock reduced until it is the consistency of syrup. Paired with his peerless pommes frites and a bottle of Coudoulet du Beaucastel Côtes du Rhone, nirvana is in sight.
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