Bavette Steak with Red Wine Sauce

Serves 2.

2 x 8oz bavette steaks

1 tbsp beef fat/tallow

4 garlic cloves

Few rosemary sprigs

Few thyme sprigs

30g butter

Salt

2 finely diced shallots

2 minced garlic cloves

1 tsp picked thyme leaves

100ml red wine

250ml reduced beef stock (or 600ml beef stock)

1 tsp Dijon mustard

1 tsp red wine vinegar

10g butter

Handful finely sliced flat parsley

1. Bring your bavette up to room temp and pat dry with kitchen paper before seasoning well with salt.

2. Heat the beef fat in a pan you should only be able to hover your hand above the pan for 2-3 seconds when it’s hot enough. Add the steak and allow a crust to build. Timings are very difficult to describe as every steak is different but as a guide - this bavette was 2.5-3cm thick and was seared for approx 2 mins on each.

3. Turn the heat down a little then add the garlic, butter, thyme and rosemary. Baste for 2-3 mins on each side then rest the steak keeping the basting butter for later

4. Add the shallots, garlic and thyme to the steak pan when softened add the red wine to deglaze reduce until almost syrup then add the beef stock again reducing to a sauce consistency.

5. Add the Dijon mustard, vinegar and black pepper to taste it’s likely seasoned well enough with salt from the stock and the steak cooking but taste it anyway.

6. Turn off the heat and stir through the butter and the parsley just before serving.

7. Slice up the steak against the grain then brush with the basting butter adding a little sea salt to finish. Serve with sauce and your favourite sides

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