Steak Langue (de boeuf)

This is my variation of a beef tongue steak.

ingredients:
beef tongue (whole)
beef stock
shallots
demi glace
syrah wine (1 bottle)
wondra
cauliflower
young potatoes
olive oil
butter

Take a whole tongue and simmer in a beef stock for 3 to 4 hours. You can add a bouquet garni and mirepoix for further flavor if you like.
When done, carefully remove from stock (because it's super tender) and let cool for 10 minutes. The skin on the tongue will now come right off.

While the tongue is simmering, you can work on the sauce.
Saute finely chopped shallots in a sauce pan and add a bottle of syrah (or anything with body)wine once shallots are translucent. Let simmer until 1/3 is left.
Add some demi glace into the pan and lightly simmer letting this reduce another 20%. Taste and season to liking.
To test when sauce is done, dip spoon into pan and remove. A well done sauce will coat the back of the spoon like a layer of paint.
Mix in 2T of butter into the sauce and remove from direct heat.

Slice the cooled tongue into 3/4 inch medallions and lightly salt and pepper on each side. Then apply a light coating of wondra on each side. Sear on both sides in a hot pan with olive oil and butter. When nicely browned on both sides, remove and plate.

Side of cauliflower boiled in the beef stock is great.
Accompanied potato souffles. (pomme puree or even celeriac puree are also ideas)

Sauce the rich wine reduction sauce over the tongue steak and serve.