beef shaft ... is a lower end fibrous cut ... for what follows it has to be fibrous.
4 shallots peel them dice them ... soak them is red wine ... DO NOT USE high quality since you need tannin to be soaked in ... shaft salt pepper a little bit of oil DO NOT EVER USE OLIVE OIL especially for high temperature cooking ... use grapeseed oil .. it is neutral in taste and very good for high temperature cooking ... its transmute point is VERY high and hence it keep stable . Add the oil to shallot and wine soak the meat in there as well wait 5 Minutes ... (Why the wait ? you want to close the pores of your shaft and the meat will be soaking in the Tannin of the wine) ... Now to the frying pan lightly heated (80 degrees will do add a bit of oil to the pan so that is does not fume or burn . Add the meat turn up the heat to 100C wait 30 secs ... poor wine and shallot mix unto the pan) ... COVER the pan ... (3 Minutes 120 Heat turn over ) .. .You are DONE .
